Best Ever Strawberry Shortcake

Best Ever Strawberry Shortcake

First a quick public service announcement….I wanted to let anyone in the Raleigh area know that if you are looking for a Realtor in the Triangle (or know of someone who is,) my husband, Jim (Jacobs), is now working with RE/MAX in Cary. Check out his site here. Thank you:-).

So, here is one more of my mom’s recipes.  This really is the best way to make strawberry shortcake.  There is just something about the sweet biscuit with the mashed strawberries and freshly whipped cream that creates the ultimate in yummy desserts.

My girls devoured theirs and I savored every sweet bite.

Hurry, while you can still get fresh strawberries and make this.  Here in NC we probably have a few more weeks.

Enjoy!

Best Ever Strawberry Shortcake
 
Ingredients
  • 2 cups flour
  • ⅓ cup sugar
  • 1½ teaspoons baking powder
  • ¾ teaspoon baking soda
  • 6 tablespoons cold butter (cut into small pieces)
  • ¾ cup buttermilk
  • ½ teaspoon vanilla
  • 1 tablespoon milk
  • 1 tablespoon sugar
  • 1 cup of chilled whipping cream
  • 1 tablespoon vanilla extract
  • 2 tablespoons confectioner’s sugar
  • Fresh Strawberries (2-3 pints) – hulled and cut into quarters
  • Additional Sugar

Instructions
  1. Combine flour ⅓ c. sugar, baking powder and baking soda in a large bowl. Cut in butter until mixture is the texture of coarse meal. Make well in center.
  2. Mix together buttermilk and vanilla. Stir into flour mixture, just until ball forms.
  3. Knead gently 5-6 times on floured board. Pat into ¾ thickness. Cut into 3″ rounds. Place on baking sheet. Lightly brush with milk. Sprinkle with sugar.
  4. Bake at 425 degrees for 12-14 minutes, until the tops are a light golden brown.
  5. To make whipped cream place the cream in a bowl and beat until it starts to thicken a bit. Add 1 tablespoon of vanilla and confectioner’s sugar. Continue beating until thick (but do not over beat.)
  6. Place cut strawberries in a bowl and add enough sugar to sweeten to your liking. (when strawberries are in season you may need less sugar than you would off-season.) Let the strawberries sit for about 20 minutes and then mash to break up the berries into smaller pieces.
  7. To assemble, cut shortcakes in half through the center. Place one half on a plate and top with strawberries. Place the other half of the shortcake on the strawberries and then top with a generous dollop of whipped cream.
  8. Enjoy!

 

Spinach Dip

This is one of my favorite party recipes and I will very often have this on the spread if I am having a party. While I love trying new things for get togethers, there is just something about making something you know that everyone will love. This crab dip is another one of my favorite party recipes.

I have tried a few different recipes for spinach dip, but I always go back to this recipe using the Knorr Vegetable Soup Mix. I love it with a pumpernickel round, but rye works great, too. Try to find a nice big round to serve it in and then sometimes if I double the dip I will buy an extra loaf of bread so you don’t run out.

If you want to make this a bit healthier you could certainly use light sour cream and mayonnaise. You could also serve with vegetables instead of bread or I suppose if you found a nice whole wheat loaf you could use that, too.

One more note. You can find already diced water chestnuts in the Asian section of most groceries. The recipe calls for whole chestnuts chopped, but I very often buy the diced and they are perfect for this. Don’t skip these because they add so much to the dip!

Enjoy!

Spinach dip
 
Ingredients
  • 1 (10 oz.) pkg. frozen chopped spinach, thawed
  • 1½ c. sour cream
  • 1 c. mayonnaise (I use Hellmann’s)
  • 1 (4 oz.) pkg. Knorr vegetable soup mix
  • 1 (8 oz.) can water chestnuts, finely chopped
  • 3 green onions, finely chopped
  • Round loaf of pumpernickel, rye or sourdough bread

Instructions
  1. Squeeze spinach until dry (get as much water out as you can.
  2. In medium bowl, stir together spinach, sour cream and soup mix. Add finely chopped water chestnuts and green onions.
  3. Refrigerate in a covered container at least two hours.
  4. Cut a hole in the center of the round of bread and remove bread. Cut the bread from the center into small 1 inch cubes. You may want to have one extra loaf of bread cut up in squares so you won’t run out.
  5. Enjoy!

Switch to our mobile site