To make strawberry shortcake, you’re going to need a few bowls in a few different sizes: one for making the fruit filling, one for whipping the cream, and one for mixing up the dough. Naturally, this was a perfect excuse for us to whip out our Mason Cash strawberry mixing bowls. They come in four sizes, so I used the littlest one to eat out of, the next up for the whipped cream, the 2 quart for the strawberries, and the large mixing bowl to make the dough!
Mason Cash bowls are perfect for strawberry shortcake because both the bowls and the desserts are classics with a long history. Strawberry shortcakes were actually mentioned in Shakespeare’s Merry Wives of Windsor, so we felt it was natural to make a British heritage dessert in bowls from a British heritage company. And while Mason Cash isn’t Shakespeare old, it does date back to the early 1800’s. So let’s get cooking
You can use anything from angel food cake to pound cake to biscuits for your shortcake dough. Personally, I love this scone-inspired dough. It’s not too sweet, it’s sturdy enough to hold up to juicy strawberries, and it comes together easily with just a little work and very little equipment, just a large mixing bowl, a couple of butter knives, and a wooden spoon.
- 2 cups all-purpose flour
- 1/4 cup granulated white sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup cold unsalted butter
- 1 large egg,
- 1 teaspoon pure vanilla extract
- Zest of one lemon
- 1 teaspoon cinnamon
- 1/2 cup half and half
- Preheat oven to 375 degrees F and place rack in middle of oven.
- Line a cookie sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon and salt.
- Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.
- Whisk together the egg, half and half, lemon zest and vanilla extract and add to the flour mixture, mixing just until the dough comes together. Do not over mix the dough.
- Transfer to a lightly floured surface and knead dough gently four or five times and then pat or roll the dough into a 7 inch round.
- With a 3 inch round cookie cutter or an overturned drinking glass, cut out rounds and place the scones on the baking sheet. Brush the tops of the scones with a little cream.
- Bake for about 15 – 20 minutes or until nicely browned and a toothpick inserted in the center of a scone comes out clean. Transfer to a wire rack to cool.
Once those scones are cooling, start on the strawberry filling. Because strawberries are so good this time of year, they don’t need much, just a little sugar, some orange zest, maybe a splash of vanilla and (if you’re serving adults) a dash of bourbon, which really highlights the sweetness of the berries. This mixture fits perfectly into a medium Mason Cash bowl, or you can use your large strawberry mixing bowl again.
- 2 pounds fresh strawberries
- ¼ cup granulated white sugar
- ¼ cup brown sugar
- Zest of one orange
- Zest of one lemon
- 1 teaspoon vanilla extract
- 2 tablespoons good bourbon, optional (if you wouldn’t drink it, don’t use it)
- Wash, hull and quarter the strawberries.
- Toss strawberries with the sugar, citrus zest, vanilla extract and bourbon
- Let sit for at least 30 minutes and up to an hour before using
Next, use a small bowl to whip up some cream. You can use a larger bowl and more cream if you want more whipped cream, but 1 cup of cream is plenty for me (probably because I put ice cream on my shortcake as well. Do this right before serving or your whipped cream will fall flat.
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar, sifted
- ¼ tsp vanilla extract
Now, assemble your shortcake!
- Split each scone in half.
- Put a few strawberries on the bottom of the scone.
- Add a scoop of vanilla ice cream
- Put a generous helping of strawberries over the top of the ice cream
- Top with the second half of the scone
- Top with whipped cream and more strawberries.