Growing up in the Pacific Northwest, a reliable strawberry growing season was not always guaranteed. Every year the garden would be packed with strawberry plants, but then half way through the season, the inevitable would happen and they would be decimated by the legion of local squirrels and the steady influx of slugs making their way to the family garden, cleaning us out of our previous dreamed of abundance of strawberries for a batch of my mom’s coveted strawberry shortcake.
All measures of protection were taken, from foiled streamers to keep out the birds, and wired cages with heavy lids that took my little sister and I both to muster. But if there weren’t enough berries to rustle up a batch of strawberry shortcakes, we always knew where to get the best berries in town.
Driscoll’s knows the true meaning of summer and that strawberry shortcake goes hand in hand with warm, sunny days. With more than 100 years as the strawberry of choice for America’s Strawberry Shortcake, it is hard to beat this classic treat.
Classics are hard to beat, but even small changes can take the best treats around and make them special. One of my favorite ways to jazz up berries is with a small addition of orange flavor. The fresh berries go from alive to jazzy with the zest of an orange, or if you’re a bit of a rebel adding a splash of orange liqueur to the strawberries to brighten them up with even more flavor to match their jeweled color.
Liven up your summer with sweet red Driscoll’s strawberries, fluffy shortcakes and celebrate more 100 years of history all topped with a whipped cream bow.
Be sure to enter to win $100 in Driscoll’s Strawberries for your whole family this summer! Enter down below!
Leave a comment telling me how you will spend your summer and how will Driscoll’s be apart of it? (Mandatory)
Additional Entries: (leave a comment for each item complete)
Strawberry Grand Marnier Shortcake
2 1-pound packages Driscoll’s Strawberries , cored and diced
¼ cup Sugar
2 Tbsp Grand Marnier
1 Tbsp Orange Zest
2 cups Flour, plus extra for working
¼ cup Sugar
1 Tbsp Baking Powder
½ tsp Baking Soda
½ cup Butter, cubed
½ cup Buttermilk
1 Tbsp Orange Zest
1 Egg White
1 Tbsp Water
2 Tbsp Coarse Sugar for dusting
For Whipped Topping:
1 cup Heavy Whipping Cream
1 Tbsp Grand Marnier Liqueur
3 Tbsp Sugar
For the Driscoll’s Strawberry Topping:
In a large bowl, combine the cored and diced Driscoll’s strawberries, and sprinkle with sugar, orange zest and Grand Marnier liqueur. Using a spoon or spatula, stir the ingredients until the sugar has dissolved. Place the mixture into the fridge until ready to serve.
For the shortcake:
Preheat the oven to 425 degrees. Line a large rimmed baking sheet with parchment paper.
In a food processor with a blade attachment, or in a large bowl with a pastry cutter, combine the flour, sugar, baking powder, baking soda, and salt until fluffy. Add in the cubed butter and pulse, or cut in the butter until large pea sized crumbles form.
In a large mixing bowl, whisk together the buttermilk, eggs, and orange zest. Pour in the flour mixture and using a spatula or rubber scraper, fold the flour mixture into the buttermilk mixture. Fold together until the dough just begins to clump together. Do not over mix.
Pour the dough out onto a floured surface and gather the dough together. Knead the dough 5 or 6 times until it just all sticks together. Gently pat out into a rectangle. Using a biscuit cutter, cut out the dough into several shortcakes. Place each shortcake onto the lined baking sheet. Combine the scraps together again and make additional biscuits.
In a small dish, whisk together egg white and water to make a wash for the shortcakes. Brush the tops of the shortcakes with the egg wash and then sprinkle with coarse sugar. Bake the shortcakes for about 12 minutes or until golden brown. Remove from the rack to cool before serving.
For Whipped Cream:
In a stand mixer with a whisk attachment, beat heavy whipping cream until it is light and fluffy. Slowly add in the sugar and continue to whisk until soft peaks form. Add in Grand Marnier liqueur and beat until stiff peaks form. Set aside for assembly.
Split the shortcakes with a fork. Place the bottom half of the shortcake onto a plate. Top with prepared, chilled Driscoll’s Strawberries. Top with prepared whipped cream. To finish, place the other half of the shortcake on top and sprinkle on additional orange zest if available. Serve immediately.
*Fine Print* This post, recipe and giveaway were sponsored by Driscoll’s. All opinions are my own.