All-in-One Strawberry Shortcake

Does your summer need just one more Strawberry Shortcake?

It’s getting hot out there and strawberries have been on the menu for weeks. That first blush of wonder and rapt appreciation for deeply saturated, fresh from the vine, local flavor has been sated. And still the scent of fresh strawberries, at the farmers market or on the produce aisle, coaxes a smile. That sweet scent reminds me of times gone by. For some reason the bright fragrance of fresh summer berries works on my senses like a time machine. Why not go along for the ride at least one more time while they’re here?

A Strawberry Joyride

This recipe for an All-in-One Strawberry Shortcake is the perfect vehicle for a late season strawberry joy-ride. It was shared with me just a few weeks ago by a long-time friend in Texas. Anne was my next door neighbor for several years, back when we were both first-time homeowners. Then we shared adventures with plants and pets and home maintenance, the kinds of things that forge lifelong bonds. Since then our roads have taken many turns but we still keep in touch and we still share recipes.

When Anne and I talk about food she is as likely to share the details involved in making homemade fish stock or fresh ravioli as to mention that she is having only a bag of tortilla chips and salsa for dinner. She knows what the season calls for and she knows what she wants. She frequently tries new recipes and is organized in keeping the good ones. It was Anne who gave me the recipes for Pecan Praline Cookies with Brown Sugar Frosting and yogurt-marinated Greek Feta Chicken, among others. The recipes she shares are always tasty and reliable.

Strawberry Shortcake: A Relaxed Interpretation

The recipe for All-in-One Strawberry Shortcake is no exception. It is definitely a keeper. But be warned: it isn’t a true shortcake, at least not in the most traditional crispy rich biscuit sense of the word. This recipe is more of a riff on shortcake, a relaxed interpretation, gathering all of the delicious elements of a stacked strawberry shortcake into one pan. Baked to a golden brown, it offers a crispy sugar dusted top crust. Inside, the addition of sour cream gives this cake a soft tender crumb. Embracing the sun-sweet strawberries folded into the batter, the finished texture suggests a shortcake, one cradling strawberries and drenched in cream.

This all-in-one cake is beautifully composed to impress in a single unadorned slice. It is also versatile; as appealing at the breakfast table as it is on a dessert plate.  While quite comfortable on its own, it also makes a delightful palette for a scoop of vanilla ice cream or a dollop of Old-Timey Whipped Cream. If you are inclined to take it even further, add a dash of cinnamon, lemon zest or a small splash of balsamic vinegar. 

The Flavor of Good Times, Past and Present

The trouble with moving around so much is that many of my good friends live so far away. While I miss them a ton I love to cook from favorite recipes they have shared with me over the years. It is almost like spending time with them, enjoying their company in the words of a recipe and the flavor of good times past and present.  

So join us, if you will. Gather some fresh, fragrant, sun-kissed strawberries. Set out some butter and eggs to warm to room temperature. Prepare a cast iron skillet or baking pan. Now let’s mix up one more Strawberry Shortcake while the fruit is still ripe for the picking.

All-in-One Strawberry Shortcake

Course: Dessert, BreakfastCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

45

minutes

Total time

1

hour 

5

minutes

The finished texture of this simple cake, suggests a shortcake cradling strawberries and drenched in cream.

Ingredients

• 1/2 cup unsalted butter, at room temperature

• 1 cup (200g) sugar, divided

• 2 large eggs

• 1/2 teaspoon vanilla extract

• 1 1/3 cups (6 oz or 170g) all-purpose flour

• 1 1/4 teaspoons baking powder

• 1/4 teaspoon kosher salt

• 1/2 cup (120g) sour cream

• 1 pound fresh strawberries, halved

• 1 teaspoon lemon juice

Directions

• Preheat oven to 350F. Grease a 10-inch cast-iron skillet (or other 9- or 10-inch round baking pan) and set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, beat butter and 3/4 cup sugar (150g) at medium speed until fluffy, about 5 minutes, stopping to scrape the sides of the bowl as needed. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
• In a medium bowl, whisk together the flour, baking powder and salt.
• At low speed add the flour mixture and sour cream alternately, beginning and ending with flour mixture, beating each just until combined. Scrape down the sides of the bowl as needed.
• Toss strawberries with lemon juice. Fold strawberries into the batter. Spread batter into prepared skillet or baking pan. Sprinkle the top with the remaining 1/4 cup (50g) of sugar.
• Bake 40-50 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Cool on a wire rack.
• Serve and enjoy!

Notes

• Delicious with whipped cream or a scoop of ice cream on top.
• No ripe strawberries? Try blueberries, blackberries or raspberries instead.
• For a little more flavor, use brown sugar in place of the white sugar sprinkled on top.