As long as Mother Nature cooperates, this is the dessert we make and serve in late June. (Our strawberries ripen later than most.) Getting out to the garden before the birds spot the berries is an epic race.

Ingredients

Shortcake

  • Softened butter for the pan
  • 1 ½ cups all-purpose flour (spooned into cup and leveled off)
  • 3 tablespoons granulated sugar
  • 2¼ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 4 tablespoons (½ stick) cold unsalted butter, cut into bits
  • ¾ cup plus 2 tablespoons buttermilk

Berries

  • 1 ¼ pounds strawberries, hulled and halved lengthwise
  • 3 tablespoons granulated sugar
  • 1 ½ teaspoons balsamic vinegar
  • pinch of pepper

Topping

  • ¾ cup heavy cream
  • 2 tablespoons whole milk Greek yogurt
  • 3 tablespoons granulated sugar

Additional Information

  • Prep Time: 30m
  • Cook Time: 15m

Instructions

To make the shortcake:

Preheat the oven to 425ºF. Butter a 9-inch round cake pan.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the butter and with a pastry blender or 2 knives used scissor-fashion, cut in the butter until pea-sized bits are formed. Add the buttermilk and mix just until combined. Don’t overmix.

Pat the shortcake mix into the pan. Cover the pan with foil. Bake for 12 minutes, then uncover and bake for 5 to 7 minutes or until firm.

To prepare the berries:

In a large bowl, using a potato masher or a spoon, mash ½ pound of the strawberries to a coarse mash. Slice the remaining berries and add to the mash along with the sugar, vinegar, and pepper. Let stand for 20 minutes. Reserving the juices, drain the berries.

To make the topping:

In a large bowl, with an electric mixer, whip the cream with the yogurt and sugar until stiff peaks form.

To assemble the dessert:

Place the shortcake on a cake plate and top with the berries and whipped cream. Drizzle the reserved juices on top.

Tip: Baking the cake covered with foil prevents it from getting a hard crust so the berry juices are more easily absorbed.

This recipe can be found in our Beekman 1802 Heirloom Dessert Cookbook.

 

by Josh and Brent

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