By Marygrace Taylor—
Berries have a lot going for them: They’re loaded with fiber, vitamins, and antioxidants, and so are super good for you. They also score points for being incredibly versatile—eat berries out of hand for a snack, toss them into a savory salad, or turn them into dessert. Best of all—maybe because the finger food size is more fun for little hands—you don’t have to work very hard to get your kids to gobble them up.
One of my family’s favorite ways to eat peak-season berries (like the ones overflowing at farmers markets right now) is in pie, but the whole process making the dough, rolling it out, and trying to keep it ice cold the entire time is pretty unappealing when it’s 90 degrees outside. Even when the temperature is cooler, notoriously tricky piecrust can be tough for children to work with, and so isn’t the best choice for parents who want to get their kids into the kitchen.
So instead, we get our fix with strawberry shortcake, which has all the delicious components of pie—buttery crust, saucy fruit, and even some sweetened cream to match the obligatory scoop of ice cream—in a package that requires less work and is simpler for kids to make.
Be sure to taste the strawberry mixture to adjust for sugar and lemon. Depending on your berries, you may need to adjust the sweetness and acidity.
Active time: 20 minutes
Total time: 40 minutes
Whipped Cream Ingredients
1. In a bowl, have your child combine the strawberries with the sugar and lemon juice, then taste to see whether she thinks the berries need more sweetness or sourness. Set aside.
2. Preheat the oven to 375 degrees. Lightly grease a baking sheet.
3. Have your child measure the flours, oats, sugar, baking powder, ginger, and salt and add to a bowl. After mixing with a fork, she can add in the butter pieces and use her fingers to crumble the butter into the flour mixture until pea-sized clumps form. Add the buttermilk and vanilla then fold in the crystallized ginger.
4. Help your child place the shortcake dough on a lightly floured surface and shape it into a disk, about ½-inch thick. Divide the disk into eight small wedges, transfer to the baking sheet, and bake 15 to 18 minutes, or until golden brown. Remove from the oven and allow to cool completely.
5. When the shortcakes are cool, make the whipped cream. Have your child measure the whipping cream, sugar, and vanilla and add to a bowl or stand mixer. Whip the cream until stiff peaks form, being careful not to over mix.
6. Slice the shortcakes in half horizontally. Have your child spoon the strawberry mixture over each bottom half of the shortcake, followed by a dollop of whipped cream and the top half of the shortcake. Serve.
Makes 8 shortcakes
Marygrace Taylor is the staff writer and recipe developer for KIWI Magazine. She lives and cooks in Austin, Texas, with her husband and dog, Charlie.