When I visited Erika of Southern Souffle’s food blog, something felt familiar. I clicked over to her “About” page to discover that she was also from North Carolina. Further research revealed that her mother’s side of her family lived in the same town I was raised in — Goldsboro, North Carolina. It’s a small world indeed. Her blog features beloved southern recipes that take me back to the meals I ate after church at my grandma’s house. If you’re from the south, reading Erika’s blog will be quite a nostalgic experience. Along with her popular blog, Erika also hosts a monthly supper club called “South x Saints.” Food lovers from a myriad of cultures gather around to bond over meals like rosemary fried chicken with collard greens and sweet potato tarts. Every month it sells out, and friendships are forged through family-style dining.
Erika’s culinary knack is no accident. It has been passed down through the generations, with her grandmother owning the famous North Carolina restaurant, Mama Dips. Mildred Cotton Council opened her restaurant in 1976 and it remains a staple for delicious southern cuisine. Erika’s blog transports you to a simpler time, when people shared experiences, laughed and fellowshipped over delicious food. The pace of life was slower and people were truly happy to get together. Her recipe for Strawberry Lemon Cream Shortcakes With Buttermilk Whipped Cream is one that you’ll definitely want to try this weekend. Scratch-made biscuits are elevated with fresh lemon and a buttermilk whipped cream with berries add depth and freshness. Enjoy!— Emerald
Strawberry Lemon Cream Shortcakes With Buttermilk Whipped Cream
Prep Time — 35 mins
Cook Time — 20 mins
Yield — 8 servings
3 cups self rising flour
1 tablespoon granulated sugar
zest of 2 lemons
2 tablespoons fresh lemon juice
2 cups heavy whipping cream
Egg wash- 1 large egg beaten with 1 tablespoon of water
Berries and Cream:
1 ½ pound fresh strawberries, hulled and chopped about 3 cups, divided
3 tablespoons sugar
1 ½ cup heavy whipping cream
½ cup buttermilk
1 tablespoon granulated sugar
Preheat oven to 400
Whisk together the flour and sugar in a large bowl. Stir in lemon zest and juice. Add cream and mix together into dough just comes together. Note the dough will be sticky. Lightly sprinkle a board or other clean surface with flour. Turn dough out onto board and sprinkle a little flour on top of the dough. With floured hands, pat dough out to a ½ inch thick, fold dough in half and pat out into a ½ an inch thick for a normal size biscuit or about ¾ inch for taller biscuits. Cut out rounds with a 2 ½ inch biscuit cutter, brushing off any visible flour from the tops of the biscuits. Place the cut biscuits on a parchment lined baking sheet and brush each top with egg wash. Bake until tops are golden about 10-15 minutes.
While the shortcakes are cooking- in a medium saucepan cook 1 cup of the chopped strawberries with 2 tablespoons sugar over medium high heat, stirring occasionally until the berries are softened about 5 minutes. Allow mixture to cool. Once cooled, mix in remaining chopped strawberries, mixing gently to combine.
To make the whipped cream- Using an electric mixer, beat cream, buttermilk and 1 tablespoon of sugar to soft peaks, about 4-5 minutes. To assemble: Split the biscuit “shortcakes” and fill with strawberries and whipped cream.