Well hello, beautiful people, its Foodie Friday, the day of the week where we make a delicious kid-friendly and kid-approved recipes and share it with you! As you can tell by the title this is going to be about a fruity treat!
Storytime: My parents took my brothers and me to the Florida Strawberry Festival one year, and of course what you get at the Florida Strawberry Festival is the Strawberry Shortcake! The Florida Strawberry Festival this year is from February 28th to March 10th, its jam-packed with lots of fun rides, some awesome concerts at night, some shopping, and most of all tons and tons of delicious food.
I wanted to get a head start on all of the yummy treats and make something special for the kids I knew they would love to make it and love to eat it. I can’t remember where I found this recipe but the kids and my husband sure do love it, and will always be something we can make together!
Foodie Friday: Strawberry Shortcake
What you will Need
For the Shortcakes
- 2 Cups All-purpose Flour
- 1/2 cup freeze-dried strawberries
- 1/4 cup granulated sugar
- 1 Tablespoon baking powder
- 1/2 Teaspoon kosher salt
- 6 tablespoons cold unsalted butter, cut into small pieces
- 3/4 cup heavy cream, plus more for brushing
- 1 Large egg
For the Filling
- 6 Cups strawberries ( about 1 3/4 pounds),
- hulled and halved or quartered
- 1/4 Cup granulated sugar
- Juice of 1/2 lemon
- 1/4 cup freeze-dried strawberries
- 1 Cup cold heavy cream
- 1/3 cup confectioners sugar
- 1 teaspoon pure vanilla extract
- Make the shortcakes: Line a rimmed baking sheet with parchment paper. Pulse the flour, freeze-dried strawberries, granulated sugar, baking powder and salt in a food processor until the strawberries are crushed. Add the butter and pulse until it is in pew sized pieces. Whisk the heavy cream and egg in a small bowl. Pulsing constantly, drizzle the cream mixture into the flour mixture; pulse until the dough comes together. Transfer to a medium bowl and knead 3 or 4 times.
- Scoop 6 balls of dough ( about 1/2 cup each) onto the prepared baking sheet using a measuring cup or Ice cream scoop, spacing the dough 2 to 3 inches apart. Refrigerate until firm, about 30 minutes.
- Preheat oven to 400 degrees. Lightly brush each ball of dough with heavy cream and sprinkle with sugar. Bake until a golden brown and toothpick inserted into the centers come out clean, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to finish cooling.
- Meanwhile, make the filling. Puree 2 cups strawberries in a blender until smooth. ( You should have about 1 cup puree) Toss the remaining 4 cups strawberries with the 1/2 cup of the strawberry puree, the granulated sugar, and lemon juice; cover and refrigerate until ready to use.
- Crush or finely chop the freeze-dried strawberries until powdery; transfer to a large bowl and add the heavy cream and confectioners sugar. Beat with a mixer on medium high speed untill stiff peeaks form. Add the vanilla and beat until combined. Gently fold in the remaining 1/2 cup strawberry puree. Refrigerate until ready to use.
- Split each shortcake and fill with the strawberries and whipped cream.
It’s one heck of a recipe and it’s always a mess for us but I promise you it will not disappoint! We hope you enjoy, What are some favorite treats they have at a festival near you? Share in the comments below!