I remember one summer up in Montana, the air thick with the scent of pine and wildflowers. My friend, bless her heart, took me huckleberry picking. We spent hours traipsing through the woods, swatting at mosquitos, and gathering those little purple gems. Of course, most of them ended up in our mouths, but we managed to bring enough back to make a pie. That's when I first fell in love with the unique, tart-sweet flavor of huckleberries. It was a flavour I wanted to add to my favorite strawberry shortcake recipe. And so I did. This Huckleberry Swirl Strawberry Shortcake isn't just a dessert; it's a trip down memory lane, a taste of sunshine and laughter.
This shortcake is more than the sum of its parts. The buttery, tender cake, the juicy, slightly tangy huckleberry swirls, and the sweet, ripe strawberries combine to create a symphony of flavors and textures. The huckleberries add a unique twist to a classic dessert, elevating it to something truly special. I know how much you'll love this recipe with you're family and friends.
Required Equipments
- 9x13 inch baking pan
- Mixing bowls
- Electric mixer
- Rubber spatula
- Measuring cups and spoons
- Wire rack
Huckleberry Swirl Strawberry Shortcake: Frequently Asked Questions
Huckleberry Swirl Strawberry Shortcake
This Huckleberry Swirl Strawberry Shortcake is a delightful twist on a classic dessert! Tender shortcake swirled with tangy huckleberries and topped with sweet strawberries and whipped cream.
⏳ Yield & Time
Yield: 12 servings
Preparation Time: 15 minutes
Cook Time: 35 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. Trust me on the flouring – nobody likes stuck shortcake!
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. This is where your electric mixer will be your best freind. Don't have one? Just takes a little muscle!
- Beat in the eggs one at a time, then stir in the vanilla extract. Make sure to scrape down the sides of the bowl to ensure everything is evenly incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix – overmixing leads to tough shortcake.
- In a small bowl, gently fold the huckleberries into 1 cup of the batter. This will be your huckleberry swirl.
- Pour the remaining plain batter into the prepared baking pan, spreading it evenly. Then, drop spoonfuls of the huckleberry batter over the top of the plain batter. Use a knife or skewer to swirl the huckleberry batter into the plain batter. Get creative with your swirls! A piece of art, really.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Keep a close eye on it, as ovens can vary.
- While the shortcake is baking, prepare the strawberries. Hull and slice the strawberries, then gently toss them with the sugar. Let them sit at room temperature while the shortcake cools slightly. The sugar will draw out the juices from the strawberries, creating a lovely sauce.
- Once the shortcake is baked, let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Or, if you're impatient like me, just dive in while it's still warm!
- To serve, cut the shortcake into squares and top with the sugared strawberries and a dollop of whipped cream. A sprig of mint adds a nice touch, if you're feeling fancy.
📝 Notes
🍎 Nutrition
Calories: 350 kcal
Protein: 4g
Fat: 18g
Carbohydrates: 45g
Fiber: 2g
Calcium: 50mg
