The sun is out and shinning and it is a most beautiful day! For some reason, the strawberry pretzel salad just would not leave my thoughts, so even though I don’t have any strawberries at home, I began to think of the many times that friends and I would go to Celebrity Bakery just for this salad. So many times they would set our plates on front of us and I would look down to this more wonderful salad/dessert and see that slice i had on my plate had maybe 1 or 2 little strawberry slices. But did that deter the taste or the fact that I scarfed it down before you could say, John Jacob Jingleheimer Smith! Not at all. In fact, I am really not a huge fresh strawberry person, but I love the flavor of them, so I am fine with making this salad/dessert with just the strawberry jello without the fresh strawberries. I know, I’m weird.
So this afternoon I haven been crushing pretzels and getting the cream cheese to room temperature so we can sit and dine on veggies tonight and end our evening watching Doc Martin and feasting on this great great whatever you want to call it. Salad or dessert. If you call it Salad, it makes people think you are eating healthy and so tomorrow when I am recapping today to anyone I can say, “yes, we had a really good veggie meal last night with beans, fresh spinach and baked zucchini and of course salad” No need to tell them that the “salad” is probably more calories than a Whopper, but that is only on a Need to Know basis. As I was crushing the pretzels, one of my daughter in laws texted me with pictures of our 15 year old grandson. He was in the kitchen making homemade strawberry shortcake, biscuits and all. Sevy is my grandson who loves to come over and make French macaroons with me and also cupcakes. He feels at home in the kitchen and does a great job. So I told his mom to send me the recipe and I would post it along with Sevy in the kitchen preparing it.
The recipe is from Williams-Sonoma. Way to go Sev!
1 2/3 cup flour
2 tables suga
1 tables baking powder
1 teas finely grated lemon zest
3/4 teas salt
8 tables (1 stick) cold unsalted butter, cut into small pieces
3/4 cup buttermilk
1/2 teas vanilla
For the strawberries:
4 cups fresh strawberries, hulled and cut into slices. 1/4″ thick
1/4 cup sugar
Whipped Cream (I know Sevy is really my grandchild because he used real whipped cream, not Cool Whip)
3/4 cup heavy cream, well chilled
2 tables sugar
1/2 teas vanilla
To make the shortcakes, preheat oven to 400.
In a bowl, whisk together the flour, sugar, baking powder, lemon zest and salt until well blended. Using a pastry blended, cut in the butter until the pieces resemble peas. Add the buttermilk and vanilla and gently toss with a fork or spatula until the flour is just moistened and the ingredients are blended.
Turn the dough out onto a lightly floured work surface. Gently press the dough into a thick rectangle about 6″ by 4″. Using a large sharp knife, trim the edges even, then cut the dough into 6 equal parts.
Place the dough squares on an uncreased baking sheet, spacing them well apart. Bake until they are puffed and golden, 15-18 minutes. Transfer to a wire rack and cool completely.
Meanwhile, prepare the strawberries; in a bowl, toss together the strawberries and sugar with a fork, lightly crushing some of the berries. Cover the berries and place in fridge until well chilled and ready to serve.
To make the whipping cream, place cream in a deep bowl. Add the sugar and vanilla. Using an electric mixer, beat on medium high speed until soft peaks form and the ream is billowy, about 2 minutes. cover the bowl and place in fridge until ready to serve or up to 2 hours.
To serve, split the biscuits in half, horizontally and place the bottom halves, cut side up on serving plates. Spoon some of the strawberries, including the juices over each half and top with a dollop of whipped cream. Top with the remaining shortcake halve, cut side down.