Berry Best Dessert
🍓It is strawberry season!
The past few weeks have been peak strawberry season when the sweet intensity of these beloved berries come to life! If you've had the chance to visit Froberg Farms or any of the neighboring farms to pick these gems, we recommend you should! Whether they are fresh-picked berries or from your favorite market, our tried-and-true strawberry shortcake is a crowd pleaser. We hope you make it for this bounty of the season.
Makes 6 servings
1 cup sugar, divided
¼ cup Grand Marnier or Island Rum (optional)
1¼ cup all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
½ cup vegetable shortening
2 tablespoons milk
Vanilla sweetened cream
1 cup heavy whipping cream
2 tablespoons sugar
¼ teaspoon vanilla extract
1 tablespoon powdered sugar
6 mint sprigs
For the berries
In a blender or food processor, purée 1 cup strawberries and ½ cup sugar with optional spirits. Depending on size, halve or quarter remaining strawberries.
Combine flour, remaining ½ cup sugar, baking powder and salt in a large bowl. Cut in shortening until mixture is crumbling.
Mix eggs and milk in a small bowl; add to flour mixture and stir with a wooden spoon until smooth. Spoon out six equal portions of dough onto an ungreased sheet pan.
Bake at 375 degrees for 10-15 minutes or until lightly browned and done; test with a toothpick. Reserve, keeping warm.
Place cream, 2 tablespoons of sugar and vanilla extract in a medium bowl and beat with an electric mixer at medium speed or by hand until soft peaks form, being careful not to overmix. Reserve in the refrigerator until ready to use.
Slice shortcakes in half; place bottom half on each plate and top with strawberries and sauce. Garnish with a dollop of whipped cream. Place top half of shortcake over whipped cream; sift powdered sugar over top and garnish with a sprig of fresh mint. Serve immediately.