Strawberry Thyme Shortcake & 14 Strawberry Recipes #StrawShortcake

Sunset Strawberry Thyme Shortcake

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Ingredients

• Shortcakes:
• 2 C all purpose flour
• 1/4 C sugar
• 1 TB baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 6 TB chilled unsalted butter, diced
• 11/4 C low-fat buttermilk
• 1 TB lemon zest
• 1/2 C all purpose flour
• 1 TB unsalted butter, melted
• 1 TB of Turbinado sugar (I use Sugar in the Raw, 2 packets)
• Strawberries:
• 4 C strawberries, sliced
• 1/4 C sugar
• 1 TB fresh lemon juice
• 1 tsp of fresh thyme
• whipped topping, vanilla ice cream or fresh whipped cream
• Fresh thyme leaves, chopped fresh mint or dried lavender as garnish, optional

Instructions

1. Preheat oven to 425 degrees and spray a 9″ round cake pan with non-stick spray.
2. Lightly spoon flour into measuring cups.
3. Combine flour, sugar, baking powder, soda and salt in a large mixing bowl.
4. Using a pastry blender, cut in the butter until the mixture resembles coarse meal.
5. Combine the buttermilk and lemon zest, and toss gently to combine.
6. Mixture will be crumbly, that’s ok.
7. Place the remaining 1/2 C flour in a shallow dish.
8. Scoop 10 equal dough portions, shape into a small ball.
9. Toss each ball in the flour to coat.
10. Arrange the balls in the prepared pan with sides touching.
11. Brush each top with melted butter and sprinkle with the Turbinado sugar.
12. Bake at 425 for 20-22 minutes or until lightly browned.
13. While shortcakes are baking prepare the strawberries.
14. Add all ingredients, strawberries through lemon juice, to a medium bowl and toss.
15. Allow to sit at room temperature to macerate until shortcakes are done.
16. Serve warm cakes topped with berries and a dollop of cream.
17. Add a fresh herb garnish if you want.