Why you should make this recipe:
I work in Kodaikanal where every year the strawberry farms that surround the town lay out lucious stawberries. A very popular recipe using strawberry is the Berry shortcake.
The Strawberries are mixed with sugar and allowed to sit an hour or so, until the they have surrendered a great deal of their juices (macerated). These are then topped on to the shortcake making a delicious dessert.
For the Shortcakes
- Flour – 3 cups
- Sugar – ⅓ cup
- Baking powder – 1 ½ tbs.
- Salt – 1 tsp.
- Canola or almond oil – 6 tbs
- Almond milk – ¾ cup plus more for brushing
- Vanilla extract – ½ tsp.
- Almond extract – ⅛ tsp.
For the Topping
- Fresh Strawberries or any other berries – 4 cups
- Confectioners’ sugar – ½ cup
- Lemon juice – 2 tbs.
- Vanilla extract – 4 drops
- Salt – Pinch
- Light whipped cream – 2 cups
To make Shortcakes:
- Preheat oven to 220°C, and coat baking sheet with cooking spray.
- Stir together flour, sugar, baking powder, and salt in large bowl.
- Stir in oil until mixture resembles coarse meal.
- In separate bowl, whisk together almond milk, vanilla extract, and almond extract.
- Stir almond milk mixture into flour mixture until soft dough forms.
- Turn out dough onto floured work surface, and roll to 1-inch thickness.
- Cut out 8 Shortcakes with 2 ½ -inch round cutter.
- Transfer to prepared baking sheet.
- Brush Shortcake tops with almond milk.
- Bake 12 to 15 minutes, or until Shortcakes are golden brown.
- Cool 10 minutes.
To prepare topping:
- Combine berries, confectioners’ sugar, lemon juice, vanilla extract, and salt in bowl.
- Let stand 10 minutes.
- Split Shortcakes in half, and place bottoms on serving plate.
- Top with 1/4 cup berry mixture and 2 tbs. whipped cream.
- Place tops of Shortcakes on top, and add remaining 1/4 cup berry mixture and remaining 2 tbs. whipped cream.