LOCATION

360 Lakeport Blvd, Lakeport, CA 95453

Monday-Friday, 9 a.m.-6 p.m.

Closed Saturday and Sunday

(707) 263-5359

Strawberry Shortcakes

biscuits with strawberries and cream in the middle
This content originally appeared on 
americastestkitchen.com
Prep Time:
90 minutes
Yield:
Serves 6
Recipe Source:
Naturally Sweet: Bake All Your Favorites With 30% to 50% Less Sugar by the Editors at America’s Test Kitchen ($26.95, America’s Test Kitchen, 2016)

Ingredients

  • 30 oz strawberries, hulled and quartered (6 cup), divided
  • 6 Tbsp (2 oz) Sucanat, divided
  • 2 cups (10 oz) all-purpose flour
  • 1 Tbsp baking powder
  • 1⁄2 tsp salt
  • 8 Tbsp unsalted butter cut into 1⁄2-inch pieces and chilled
  • 2 Tbsp melted unsalted butter
  • 1⁄2 cup sour cream
  • 1⁄4 cup whole milk
  • 1 large egg
  • 2 cups Maple Whipped Cream

Directions

  1. Using a potato masher, crush 2 cups of the strawberries in a large bowl until coarsely mashed and juicy. Fold in remaining 4 cups of strawberries and 1⁄4 cup of the Sucanat, cover, and let sit, stirring occasionally, for 30 minutes.
  2. Meanwhile, adjust oven rack to uppermiddle position, and heat oven to 375˚. Line a rimmed baking sheet with parchment paper. Grind the remaining 2 tablespoons of Sucanat in a spice grinder until fine and powdery, about 1 minute. Process ground Sucanat, flour, baking powder, and salt in a food processor until combined, about 5 seconds. Scatter the chilled butter pieces over top, and pulse until mixture resembles coarse meal, about 7 pulses. Transfer to a large bowl.
  3. Whisk sour cream, milk, and egg together in a bowl, and then stir into flour mixture with a rubber spatula until large clumps form. Using your hands, knead lightly until dough comes together and no dry flecks of flour remain.
  4. Using a 1⁄2-cup dry measuring cup, scoop 6 dough rounds onto a baking sheet. Brush tops evenly with the melted butter. Bake until golden brown, 25 to 30 minutes, rotating sheet halfway through baking. Transfer to a wire rack and let cool on sheet for 10 minutes. (Baked and cooled biscuits can be stored at room temperature for up to 24 hours.)
  5. Split each biscuit in half, and place bottoms on individual serving plates. Spoon portion of fruit over each bottom, and then top with dollop of whipped cream. Cap with biscuit tops and serve immediately.

Notes

  • One- or 2-percent lowfat milk may be substituted for the whole milk.
  • Do not skip grinding the Sucanat in step 2 or the biscuits will be dry, crumbly, and speckled.
  • The Sucanat can be substituted with 7 tablespoons (2 ounces) of coconut sugar.
    • If coconut sugar is used, the shortcakes will taste similar but have a darker color.
    • Grind the sugar as directed in step 2.
  • One-third cup (2 ounces) granulated sugar can also be substituted for the Sucanat.
    • If granulated sugar is used, the shortcakes will be slightly more crumbly.
    • Do not grind the granulated sugar in step 2.

Nutrition Info

Made with granulated sugar, whole milk, and maple syrup for the whipped cream: 622 Calories, 8 g Protein, 135 mg Cholesterol, 62 g Carbohydrates, 25 g Total sugars (15 g Added sugars), 4 g Fiber, 39 g Total fat (24 g sat), 510 mg Sodium, [nut:5] Vitamin C, Phosphorus, [nut:4] Vitamin A, Folate, [nut:3] Vitamin B1 (thiamine), B2 (riboflavin), [nut:2] Calcium, [nut:1] Vitamin B3 (niacin), B6, B12, E, Iron