The dessert we just can’t get out of our heads, tastes delicious any time of day, and soothes our summertime soul is most definitely strawberry shortcake.
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Yield: serves 10-12
With only a handful of basic ingredients, you can make tall fluffy sweet biscuits. Layer them with juicy strawberries and 3 ingredient fresh whipped cream for a totally unforgettable summer dessert. Everyone needs this recipe!
- Sally
Ingredients
Strawberries + Whipped Cream
6–7 cups quartered strawberries
1/4 cup + 2 Tablespoons (75g) granulated sugar, divided
1 teaspoon pure vanilla extract
1 cup (240ml) heavy cream
Biscuits
3 cups (375g) all-purpose flour, plus extra for hands and work surface*
1/4 cup (50g) granulated sugar
2 Tablespoons aluminum free baking powder (yes, Tablespoons)
1 teaspoon salt
3/4 cup (180g) unsalted butter, cold and cubed
1 cup (240ml) cold buttermilk*
2 Tablespoons (30ml) heavy cream or buttermilk
coarse sugar, for sprinkling
Instructions
Start with the strawberries: Stir the strawberries and 1/4 cup (50g) granulated sugar together in a large bowl. Cover and set in the refrigerator until ready to use. This time allows the strawberries to release their delicious juices.
Make the biscuits: Preheat oven to 425°F (218°C). Mix the flour, granulated sugar, baking powder, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Pulse until coarse crumbs form. If you used a food processor, pour the mixture into a large bowl.
Pour buttermilk on top. Fold everything together with a large spoon or rubber spatula until it begins to come together. Do not overwork the dough. The dough will be shaggy and crumbly with some wet spots. Pour the dough and any dough crumbles onto a floured work surface and gently bring together with generously floured hands. Using floured hands or a floured rolling pin, flatten into a 1/2 inch thick rectangle as best you can. Cut into 2.75 or 3-inch circles with a biscuit cutter. (Tip: Do not twist the biscuit cutter when pressing down into the dough– this seals off the edges of the biscuit which prevents them from fully rising.) Re-roll any scraps until you have 10-12 biscuits. Note that I skipped re-rolling when photographing these steps, so you only see 9 in the picture above.
Arrange in a 10-inch cast iron skillet (see note) or close together on a parchment paper or silicone baking mat lined baking sheet. Make sure the biscuits are touching.
Brush the tops with 2 Tablespoons heavy cream or buttermilk and sprinkle with coarse sugar. Bake for 15-18 minutes or until biscuits are golden brown on top. Remove from the oven and allow to cool for 10 minutes before assembling.
Make the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, 2 Tablespoons granulated sugar, and vanilla on medium-high speed until soft-medium peaks form, about 3 minutes.
Slice the biscuits in half and layer with strawberries and whipped cream. Serve immediately.
To avoid a chemical aftertaste, make sure your baking powder is labeled aluminum free. Alternatively, you can reduce the baking powder down to 1 Tablespoon and add 1/2 teaspoon baking soda. You can substitute whole milk for buttermilk if desired.
This recipe is by Sally- sallysbakingaddiction
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