Now that Spring is in full swing and we’re on our way to glorious summer, strawberry season is bursting in your local markets.  This luscious ruby red fruit makes wonderful toppings on pancakes, in salads, in smoothies and above all, scrumptious strawberry desserts.  Strawberries have an ambrosial fragrance and an even more irresistible tasty goodness.  To start off this strawberry season is a lip-smacking quick and easy Strawberry Shortcake recipe.

Before delving into the recipe here are some fun facts about our love of strawberries and the beloved strawberry shortcake;

• Shortcake is a sweet cake or biscuit.  Today’s shortcakes are of the biscuit or sponge-cake variety.
• June 14^th. is Strawberry Shortcake Day.
• Strawberries are the first fruit to ripen each spring and the first to be sold in your local markets.
• There are 200 seeds on an average strawberry and they are the only fruit to wear their seeds on the outside.
• This yummy fruit is loaded with healthy antioxidants.
• Strawberries are considered a member of the rose family as they give off a sweet fragrance from the bushes they grow on.
• Strawberries are grown in every single Canadian province.

Strawberry salads, dressings, chutneys, icings, cakes and, smoothies are among some of the uses of this versatile fruit.  Blending up your dough for the Strawberry Shortcake or strawberry infused salad dressings is half the fun of creating extraordinary strawberry delights.  Whether you are whipping up a strawberry cream, mousse or dough, the Vitamix Explorian E310 2H.P. with a 48 Ounce Container can help!  The Explorian is on NOW ON SALE FOR UNDER $400!!

Strawberry Shortcake has been a tasty treat for over 400 years. Strawberry Shortcake traditionally was served with hot butter and sweetened cream until 1910 when French pastry chefs replaced the topping with heavy whipped cream. Though the topping may have changed, the basic recipe is the same.  For mixing, whisking and, measuring your ingredients, make sure to use All-Clad baking tools.  All-Clad is known for high quality, sturdy bakeware and we have it on SALE NOW UP TO 45% OFF!

Once your Strawberry Shortcake is ready for serving, impress your guests by serving it on Le Creuset Light Rainbow Flower Plates for an added touch of spring.  Le Creuset stoneware is crafted of the highest quality and the durable exterior enamel will prevent utensil marks and scratches.

There are so many recipes online for strawberry shortcake, but I love this one, it is quick and easy and above all delicious!  This recipe was inspired from Nancy Hooper.  I am usually not a fan of lemony desserts, but the lemon peel in this dessert is not overbearing, it adds a nice fresh lively flavor that you will enjoy!

For the Love of Strawberries Shortcake Recipe

Ingredients:

Strawberry Filling:

• 1 Tbsp. butter, softened
• ¼ tsp. grated lemon peel
• 1-1/2 cups sliced fresh strawberries
• 2 Tbsp. sugar

Shortcakes:

• 1 cup all-purpose flour
• 3 Tbsp. sugar
• 1 tsp. baking powder
• ¾ tsp. grated lemon peel
• 1/8 tsp. salt
• 3 Tbsp. cold butter, cubed
• 1/3 cup 2% milk
• 1 large egg yolk room temperature

Whipped Cream:

• 2 oz. cream cheese (1/4 cup) room temperature
• 1/3 cup heavy whipping cream
• ½ tsp. vanilla
• 2 tsp. sugar or to taste

Directions:

1. Preheat oven to 450° F.
2. Lemon Butter Spread - In a small bowl, combine softened butter and lemon peel until blended.
3. Strawberries - In another bowl, toss strawberries with sugar; let stand while preparing shortcakes.
4. Shortcakes - In a large bowl, whisk flour, sugar, baking powder, lemon peel and salt; cut in cold butter until mixture resembles coarse crumbs. In another bowl, whisk milk and egg yolk until blended; add to flour mixture, stirring with a fork just until moistened.
5. Place dough onto a lightly floured surface; knead gently 4-5 times. Divide dough into four portions; pat each into a 3/4-in.-thick circle. Place parchment paper-lined baking sheet 2 inches apart. Bake 8-10 minutes or until golden brown. Remove from pan to a wire rack and cool.
6. Whipped Cream - Using a mixer whip cream cheese and sugar together. Next add whipping cream and vanilla. Start on low speed and gradually turn speed to high.  Whip until fluffy.  Don’t over whip or it will begin to separate.
7. Assembly - cut shortcakes in half. Top bottom halves with whipped cream and strawberries. Spread tops with lemon-butter mixture; place over strawberries.