Good evening! Well, this blog is certainly a perfect tool for procrastination. My summer economics coursework is not thanking me for starting this bad boy up right now! OH well. All will get done…in a timely manner…
Here is that lovely shortbread I made the other night…so tasty and yet still traditional enough for my dad and sister to eat up.
The shortcake originated from the well loved Betty Crocker my mom has had for who knows how many years…
Looking well loved:)
Strawberry Shortcake (with Lemon and Ginger Infusions)
for the Shortcake:
1/3 cup coconut oil
2 cups all purpose flour (or whole wheat pastry flour – or a combo)
2 tbls sugar
3 tsp baking powder
1 tsp salt
3/4 cup vanilla soy milk
2-3 chunks of crystallized ginger, minced
zest from half a lemon
For the Strawberries:
4 cups strawberries – depending on how many people you wish to serve. I’d suggest a cup a person just to be safe. I like to be very generous with the strawberries!
3 tbls honey – more to taste; I think 3 tbls is plenty but it depends on how many strawberries you use!
1 lemon; juiced.
Combine all strawberry ingredients and let sit while you make the shortcakes. mash with pastry cutter before serving.
Heat oven to 450. Cut coconut oil into flour, sugar, baking powder and salt. This will probably work better if coconut oil has been chilled in the freezer. Stir in enough milk to form a dough. I only used just over a half a cup. Gently smooth dough into a ball and on a lightly floured surface knead 20-25 times. Roll to a 1/2 inch thickness; cut with a 3 inch cutter. Place 1 inch apart on an ungreased cookie sheet. Bake 10-12 minutes or until lightly golden brown. Split crosswise and fill with a GENEROUS amount of the strawberry mixture. Dollop freshly whipped cream on top.