I don’t think I have ever gone a Spring without strawberry shortcake.
If I have, I certainly can’t remember it. It makes sense that I would bury the sad memory of going without it. There is something about strawberry shortcake that screams Springtime! It announces Spring’s arrival in the loveliest of ways, and puts a smile on the faces of the many that enjoy it during the season.
Last year, I made this Shortcake Twist but I needed something new this year. Finding BHG’s recipe for Strawberry Shortcakes was a sign. I found it on the first day of Spring. The recipe called out for me to make it so I happily obliged. This recipe is really an amazing feat on its own but I decided to add a small twist to the traditional shortcake biscuit. I added bits of strawberry chunks throughout the dough, which resulted in a fantastic surprise of berry bursts throughout.
I simply made the following changes to the original recipe:
- I replaced the sour cream with Greek yogurt, and the result was wonderful.
- I added 3/4 cup of thinly chopped strawberries tossed in 1/2 teaspoon of flour to the biscuit batter.
That’s it! I absolutely adored the addition of the berries to the biscuits. I could eat one on its own as a snack but it was even better when topped with whipped cream and beautiful berries. This shortcake is the dessert that keeps on giving. You might be on strawberry overload in the end, but that’s a good thing (trust me). I can’t think of a better dessert to properly celebrate the arrival of Spring.
Hi everyone, I’m Jesseca, the cook and baker over at One Sweet Appetite. I can’t even begin to tell you how excited I am to be guest blogging here on BHG’s Delish Dish today! It wasn’t hard to pick a recipe to recreate, but these Strawberry Shortbread Cookies quickly pulled me in and won me over!
Strawberries are high on my list of favorite flavors. I’ve made everything from cupcakes to donuts but somehow never thought to create a cookie! I am in love with the fun speckled effect in both the cookie and the sweet glaze. This recipe is a show stopper and a great way to cozy up to friends and neighbors.
I chose to use a round scalloped edge cutter to give these a clean yet elegant look, but I’m sure you could use any shape your heart desires. Maybe a heart for valentines day or rectangle?
I kept recipe modifications minimal. Shortbread cookies tend to be fairly basic and easy to whip up. The biggest change came with the amount of preserve added to the dough. After mixing things together I decided doubling the amount of strawberry preserve was the best route to take. It added more of that gorgeous speckle and a small punch of berry flavor.
I also substituted the almond extract for pure vanilla. Mainly because that is what I had on hand, but I really think it helped enhance the berry goodness and worked in my favor. If you are in a bit of a time crunch you can actually skip the chilling process. I had a hungry five year old lurking in the kitchen who hasn’t mastered the art of patience. To compensate I rolled the dough in between two pieces of wax paper to keep it from sticking.
Hi, Beth here again, assistant digital food editor for BHG. We taste a lot of food everyday at Better Homes and Gardens when we attend taste panels (where we get to try the recipes that are going to be published months ahead of time). It’s one of the perks of being a food editor. But after awhile, recipes start to blur together. So when a recipe stands out in my mind weeks, even months, after I tried it in a taste panel, I know one thing: it is dang good. I have been daydreaming about making these Gooey Butter Bars with Gingered Strawberries for weeks now, and am soooo excited to finally share them with you guys along with the rest of our recipes from the May issue.
Some desserts have an amazing texture, or an addicting flavor, or just look pretty, but this dessert is all of those things. The buttery dessert bar has the most insane texture that’s both cakey and light at the same time. Plus, it pretty much melts in your mouth. Couple that with tart sweetness of gingered raspberries and, well, you’ve got a treat made in spring dessert heaven. It’s also so pretty that it’s bound to to make your guests do one of those delighted little dessert gasps. You know what I’m talking about.
I really liked that the bars came together using ingredients I already had at home. The only items I had to buy were the ginger and the strawberries. Plus, preparing the bars couldn’t have been easier. When we shot the recipe for the magazine, we show how to make the crust using a party blender. I don’t own a pastry blender, so I just used my hands. My grandma always taught me how to make pie dough with my hands, and this worked much the same. You’re just looking for the texture to become crumbly with the butter evenly distributed. Next I just pressed the crumbly dough into a parchment-lined pan.
After that, I spread the filling over the crust. Since the crust is kind of crumbly, just be sure to delicately spread the filling, making sure it doesn’t mix with the crust too much. At one point, I dropped my bowl into the batter as I was pouring it. Even this klutzy move didn’t affect the look of the bars, so they’re pretty much foolproof.
Here were my notes for success:
- I didn’t need a pastry blender for the crust. Mixing it with my hands until crumbly worked just fine.
- It did take a little longer to bake in my oven (all ovens are different) so I just watched until it was golden throughout and the edges were a little darker than the middle.
- Though I photographed the bars with the berries on, it was easier to leave the berries off until just before serving. I stored them in a separate container so the strawberry juices wouldn’t soak into my buttery cake until the moment I served it.
- Also, I love ginger so I added in a bit more than the recipe called for, and it was amazing, just a little zippier.
- I highly suggest bringing it into the office and then listening to your coworkers “oooh” and “aaah” as a Monday afternoon treat. Just an idea.
So what are you waiting for? Get the recipe here!