Rick’s Scrumptious Strawberry Shortcake
I realized while in Jackson, Michigan visiting family, that there are few things better than Rick’s STRAWBERRY SHORTCAKE. Rick, my boyfriend Stephen’s dad sent us out one morning to buy 4 baskets of strawberries from a nearby farmer’s stand.
Before we left on our mission, he told us that he was making the shortcake for breakfast. I was excited, but a little skeptical. Could Rick’s Strawberry Shortcake be as good as the ones my family used to enjoy at Roy Rogers? Anyone remember those?
Rick and His Shortcakes
Turns out that this shortcake had my fast food treat beat…by a landslide. And now that strawberries are in season most everywhere, I figured this would be the perfect time to share his recipe with you.
Preheat the oven to 450 degrees
At least an hour before you start anything else, hull and a quart of strawberries. Of course buy local whenever possible, but the California or Mexican ones will work if that is all you can get. Sugar them pretty thoroughly (probably two cups), cover and stick it in the fridge. You may need 2 quarts of strawberries if your feeding an army.
Put a mixing bowl, the beaters from the electric mixer (or a wisk if your built like Popeye) and a pint of heavy (whipping) cream in the freezer.
(If you are in a hurry, the shortcake recipe on the Bisquick box makes an admirable substitute to Rick’s below)
Sift these ingredients together in a large bowl
– 1 ¾ cups of All Purpose flour
– ½ teaspoon of salt
– 3 teaspoons of double acting baking powder
– 1 ½ tablespoon of sugar
– 6 tablespoons of chilled butter (make a well in the center)
– ¾ cup of half and half
Stir until the dough comes away from the sides of the bowl.
Pour it out on a floured board and kneed it six or eight times. Form the dough into six or eight roughly equal piles, and pat into roughly 4″ circles (the patting is the magic touch).
Brush the tops with melted butter and bake for 12 – 15 minutes until lightly browned. Cut one open to make sure it’s well cooked and isn’t doughy. If it is, flip them all and return to the oven for a few minutes, making sure they don’t burn.
While the shortcakes are baking pull the bowl, cream and beaters out of the freezer, pour the cream into the bowl.
Add 1 tablespoon of sugar (per cup of cream), and beat the cream until it is stiff. Cover it and stick it back in the fridge.
When shortcake is baked let it cool it for ten minutes and then split and butter each cake.
Layer all the deliciousness, biscuit, strawberries (with a literal scoop of juice), cream, biscuit, strawberries, cream.
Then serve it up!