Can you believe that summer is on its way out? And with it go a lot of the delicious seasonal fruits that we love to snack on. My kids have really been into strawberries this year, which is HUGE for us because my picky eaters have previously thought strawberries were poison. So we’ve been raiding the farmer’s markets in the area to grab the best berries we could find.
Of course, just as quickly as they loved strawberries, the boys just as quickly went off of them. I blame it on overconsumption. But it’s left us with a not insignificant amount of fruit left. So I did what any mom would. I bribed my kids to love them again by making strawberry short cake!
This was a summer staple in my house growing up. My mom would take us to the Hatch Patch, and we’d pick our own. Last year, when visiting my family in PA, we took the kids up there and let them pick a few punnets of their own. They LOVED it. So I thought I’d continue the tradition and whip up a batch of shortcakes. These are such a family favorite. I had to share!
This will make about 12 servings. Here’s what you’ll need:
Strawberry Topping Ingredients
- 16 oz. Strawberries
- ¾ cup Sugar
- 1 tsp. Monin Strawberry Syrup
- ½ tsp. Salt
- 2¾ cups Flour
- 1½ tbsp. Baking Powder
- 2½ tbsp. Sugar
- 2 Organic Eggs (beaten)
- 8 oz. Organic Plain Greek Yogurt
- ¾ cup Organic Unsalted Butter (sliced into small blocks) or Shortening
- 1 tsp. Monin Vanilla Syrup
Whipped Topping Ingredients
- 2 cups Whipped Topping (or you can make your own if you’re feeling frisky)
- 1 small handful Chocolate Mint Leaves
- Set of 12 Simply Baked Oven-Safe Paper Baking Cups (approx. 2” x 2” x 2”)
Cut your strawberries into halves and add to a medium mixing bowl. Sprinkle over ¾ cup sugar and strawberry syrup. Stir and set aside.
Preheat oven to 425 degrees F.
Add 2 tbsp. sugar, salt, flour, and baking powder to large mixing bowl. Using a pastry blender (see photo for reference), press room temperature butter into flour mixture.
Mix beaten eggs, Greek yogurt, and Monin vanilla syrup together. Combine with flour mixture. Stir just until all ingredients have been distributed evenly.
Now you can decide how to make your cakes. I like to do individual servings, in which case you can just set your paper cups on a cookie sheet and distribute your mixture equally between them.
Or, if you aren’t that motivated or just don’t have the paper cups on hand, simply grab a pie dish or cake pan and lightly grease it. Then spread your mixture into it.
Bake in the oven for approximately 15 minutes. Check the center with a toothpick to ensure it’s not too mushy. It should be light and golden. Remove from the oven and let cool.
Finally, scoop a nice portion of your strawberry mixture over the shortcake and add a dollop of whipped cream with one or two chocolate mint leaves to garnish. You can leave them in the cups or plate them.
How beautiful is that?