Sweet Tooth Friday: Super Mom Strawberry Shortcakes

My son’s preschool provides a snack for the children every day. It’s either graham crackers, goldfish or some other simple treat for the kids to gobble up at around 10am. So, a few of us got together and decided we wanted to do something a little better. A schedule was made and each day, one of the moms brings in something extra for the kids to eat. It’s usually fruit, cheese, hummus or some other interesting snack the little ones get excited to try.

Yesterday was my day so I decided to put out my A game. Dante and I got up early and made mini strawberry shortcakes. A simple, sweet biscuit, pureed strawberries and some whipped cream and viola, the best snack ever was created. My girls and Phil happily chomped on the extras and Dante couldn’t wait to bring them in.

If you don’t want to get up early, everything can be done the night before and assembled right before you dig in. Either way, make sure to give yourself a pat on the back because today, you’re Super Mom.

Super Mom Strawberry Shortcakes

Makes

Serves
Prep time: Total time:

1 lb fresh, organic strawberries
1 teaspoon sugar
juice from ¼ lemon
good quality whipped cream
3 ½ cups AP Four
1 tablespoon baking powder
1 teaspoon baking soda
1 cup buttermilk
½ cup organic, unsalted butter, frozen or very cold
1 teaspoon vanilla paste (or extract)
1 large egg
1 egg, beaten
1/8 cup turbinado sugar

Preheat oven to 425 degrees
In a food processor add all dry ingredients and process for a few seconds. Cut butter into 8 slices and add to processor one at a time as the machine runs. Then, add vanilla, egg and buttermilk. Process for only 5 seconds, until ingredients are just incorporated.
Turn out dough onto a floured surface and knead all crumbs into the dough to make a ball. Lightly pat out the dough with a rolling pin until its ¾ inch thick.
Using a 2 inch pastry cutter, cut out biscuits and place them on a parchment or Silpat lined baking sheet.
Brush the tops with the beaten egg and a sprinkle of turbinado sugar.
Bake for 9 to 10 minutes until they have puffed up and bottoms are golden brown.
Allow them to cool completely before slicing them in half.
While biscuits are in the oven, make the filling.
Hull strawberries. Place 2 cups in a mini food processor or mash them up with a fork until a jam like consistency is reached. Add the sugar and lemon juice and set aside. Slice the remaining strawberries thin.
To Assemble: Spread a dollop of the mashed strawberries on the bottom half of the biscuit. Add a little cream, then a few sliced strawberries. Top with the other biscuit half.

Buon Appetito!

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