I few weeks ago I was offered a chance to work with Driscoll to create a strawberry shortcake recipe and promote the pure lusciousness of the strawberry. I was all for it except for one thing — I really love old fashioned strawberry shortcake at it’s most simple. Biscuits, strawberries, a little sugar, and a big scoop of vanilla ice cream are all you need for the shortcake that I grew up on. It is my favorite and I just couldn’t see how to improve upon it.
So I put it off, I searched the Internet, and I really was in one of those frustrating mind funks where your tthoughts go around and around and around. I was sitting at my desk sipping a strawberry daiquiri when it hit me.
Classic shortcake with a twist. A daiquiri twist. Strawberry daiquiri shortcake? Why not?
I am a strawberry snob. My aunt grew strawberries and I learned pretty early on in life that there was nothing better than summer ripe berries still warm from the sun. In our family strawberries were eaten by the flat while they were in season — it wasn’t unusual to have strawberry shortcake for dinner a a couple of times a week. I don’t mean for dessert, mind you. I mean for dinner with nothing else on the table but a pile of biscuits, a vat of berries and a half gallon of vanilla ice cream.
Some of my favorite memories. You can see why I was sort of hesitant to try to improve on something that was already amazing, right?
I won’t say this strawberry daiquiri shortcake is an improvement. It isn’t a dessert that you are going to take to the church potluck or family reunion. Making this requires that you hold some of the strawberries out for the kids.
Let the berries marinate for at least 30 minutes. Some of the raw alcohol flavor evaporates while it is marinating and the flavors meld.
The biscuits are just a little different from most other biscuits you’ve had. There are two secrets to their tenderness — cake flour and a generous amount of unsalted butter that has been frozen and then grated into the dry ingredients. Don’t do more than grate the butter and stir it in or they won’t be as light and flaky.
Listen, there are plenty of strawberries available right now and they are at their best. Treat your family to them as often as you can and hey, once in awhile? Have nothing but gobs of strawberry shortcake for dinner. . . and nothing else. Those kind of memories are forever.
Just remember that this recipe is for adults only. Strawberry daiquiri shortcake is definitely a unique twist on my favorite classic.
- 2 pints ripe strawberries , rinsed and hulled
- 1/3 cup plus 3 tablespoons superfine sugar , divided use
- 1/2 cup white rum
- 1 lime
- 1 3/4 cake flour
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 6 tablespoons very cold unsalted butter
- 1 teaspoon vanilla
- 2/3 cup half and half cream
- Sugar for dusting
- 1/2 gallon vanilla ice cream
Preheat the oven to 425°.
Butter a baking sheet.
Slice the strawberries into a large bowl.
Sprinkle with 1/3 cup sugar and pour the rum over all.
Mix gently and set aside.
Sift the flour, baking powder, 3 tablespoons of sugar and salt into a large mixing bowl.
Grate the butter into the dry ingredients.
Mix in gently.
Add the vanilla to the cream.
Pour over the dry ingredients and mix until the dough holds together.
Gather the dough into a ball and pat it out into a circle, 1/2 inch thick.
Cut with small biscuit cutters.
Brush the tops of the biscuits with cream and sprinkle with sugar.
Bake for 10 to 15 minutes or until golden.
Split the biscuits in half.
Spoon a little of the berries and the liquid over the bottom half of the biscuit.
Add a scoop of vanilla ice cream.
Add some berries and juice over the ice cream.
Top with the top half of the biscuit and more strawberries.
. Set the disk in the prepared cake pan and pat it evenly over the bottom, Brush the surface of the dough with 1 tablespoon of the cream and sprinkle with 1/2 tablespoon of the sugar. Bake in the middle of the oven for 20 minutes, or until the top is golden and feels firm when pressed lightly in the center. Invert the shortcake onto a rack. Turn it right-side up and let cool for 30 minutes.
In a large bowl, combine the remaining 1 1/3 cups cream with the vanilla and the remaining 1 tablespoon sugar. Beat the cream until soft peaks form, 2 to 3 minutes.
With a long serrated knife, slice the shortcake in half horizontally. Set the bottom half on a round serving platter, cut-side up, and spoon the macerated berries and their juices evenly over the surface, Cut the top half of the cake into 6 even triangles.
Spoon two-thirds of the whipped cream into the berries, and decoratively place the shortcake triangles on top. Place a dollop of cream in the center of the shortcake and top with the reserved whole strawberry. Pass the remaining whipped cream separately.
If you liked strawberry daiquiri shortcake you might also like. . .
Strawberry Shortcake Bars Six Sisters’ Stuff
Strawberry Shortcake Cookies Spoon Fork Bacon
Italian Cream Cake with Berries Restless Chipotle
Strawberry and Cream Tart RestlessChipotle
Disclosure: Driscolls provided coupons to provide the strawberries for this dish.