Receta #Driscollsberry and @ strawshort....Strawberry Sourdough Shortcake
The Daily Meal~Culinary Content Network and Driscoll's Berries have teamed up and they are looking for The Best Strawberry Shortcake Recipe! Enter your favorite recipe to win:)
#Driscollsberry Strawberry Shortcake Contest
Strawberry Sourdough Shortcake~ #Driscollsberry Strawberry Shortcake Contest~
Driscoll's Berries~ Only The Finest Berries~ Driscoll's takes pride in offering only the finest strawberries, blueberries, blackberries and raspberries. Driscolls has been growing strawberries for over 100 years. Each berry is hand picked and must meet quality standards for sweetness, size and color.
In my family, we like our strawberry shortcake made the old fashioned way. We serve our strawberries over biscuit-style shortcakes and serve with fresh whipped cream. Sourdough "biscuits" make The Best "shortcake" for strawberries! The addition of a sourdough starter to the batter gives the biscuit-style shortcakes a nice tangy flavor. Serve Fresh Driscoll Strawberries, and make Any Recipe Better!
June 14th is National Strawberry Shortcake Day!!!
This is my recipe for #Driscollsberry Strawberry Shortcake Contest....Strawberry Sourdough Shortcake #Driscollsberry and @ strawshort.
- Shortcakes:
- 3 cups all-purpose flour
- 2 T sugar
- 2 T baking powder
- 1 t salt
- 1/2 t lemon zest
- 3/4 cup shortening
- 1 1/2 cups sourdough starter
- 1/2 cup milk
- 1/2 t vanilla extract
- Strawberries:
- 6 cups fresh strawberries, rinsed and hulled
- 1/4 cup sugar
- 2 T finely chopped crystallized ginger
- Whipped Cream Topping:
- 2 cups heavy whipped cream
- 1/4 cup sugar
- 1 t vanilla extract, optional
- Garnish:
- Sifted powdered sugar
- Sprig of fresh mint
- Shortcake Directions:
Grease baking sheets; set aside.
In a large bowl combine flour, sugar, baking powder, salt and lemon zest. Cut in shortening using a pastry blender until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Stir together the sourdough starter, milk and vanilla. Add to flour mixture. Using a fork, stir just until moistened. Drop dough onto prepared baking sheets with a disher/ice cream scoop or large spoon. Bake at 375 for 15-18 minutes or until golden brown. Remove from oven, transfer to a wire rack to cool.
Prepare strawberries: Place strawberries in a medium bowl. Mash lightly with a potato masher, about 6 times; mix strawberries with 1/4 cup sugar and crystallized ginger. Allow to stand to form juice.
Prepare whipped topping: In large chilled bowl combine the heavy cream, 1/4 cup sugar and vanilla. With chilled beaters and an electric mixer on medium, beat until soft peaks form. Chill.
To assemble: Cut shortcakes in half or thirds. Place bottom half on a serving plate, top with strawberries. Repeat layers, ending with strawberries and whipped cream. Garnish with sifted powdered sugar and a sprig of fresh mint. Serve and Enjoy!
Top Mixed Berry image from Driscoll's