Oh, there is nothing much better than fresh Strawberry Shortcake–homemade tender, buttery biscuits, wrapped around a mix of sliced juicy strawberries and whipped cream!! We would put out a pan of rustic, slightly sweetened biscuits, a bowl of sliced strawberries that had released some of their juices and another bowl of whipped cream. Everyone could make their own perfect combination of biscuit, strawberries and whipped cream. The juice would soak into the biscuit, making the whole dessert dreamy.
This dessert can be prepped earlier in the day making dessert time super easy, perfect for a spring or summer day!!
Biscuits (makes 12 biscuits)
3 cups (375g) all-purpose flour
1/4 cup (50g) granulated sugar
2 tbsp baking powder
1 tsp salt
3/4 cup (180g) unsalted butter, cold and cubed
1 cup (240ml) cold buttermilk
2 tbsp (30ml) heavy cream or buttermilk
Granulated sugar, for sprinkling
Put flour, sugar, baking powder and salt in to a bowl or food processor bowl. Add in the unsalted butter cubes and cut the butter in with a pastry blender or two knives or quickly in a food processor (a few pulses in the processor). Pulse or blend until you have coarse crumbs. Don’t overwork the butter.
If using a food processor, put the mixture into a bowl. Pour buttermilk over the mixture. Fold everything together a spatula until it begins to come together. Again do not overwork the dough. The dough will be shaggy and crumbly with some wet spots.
Pour the dough and bits onto a floured work surface and gently bring together with your floured hands. Using a rolling pin, flatten into a 1/2 inch thick rectangle as best you can. With a knife cut the dough into 12 equal sized pieces and place onto a silicone or parchment paper lined baking sheet, brush the tops with the heavy cream or buttermilk, sprinkle with the sugar so that the tops will get brown and crunchy.
Bake for 15-18 minutes or until biscuits are golden brown on top. Remove from the oven and allow to cool for at least 15 minutes before assembling. The biscuits are best fresh and baked on the day you are using them. The cut, uncooked biscuits can be frozen for convenience. Let the frozen uncooked biscuits thaw completely prior to baking.
Strawberries
Hull 2-3 punnets of strawberries and slice up into quarters or smaller if strawberries are large (~ 4 cups of sliced strawberries).
Sprinkle with a ¼ cup of granulated sugar and you could add a splash of Grand Marnier or Triple Sec if desired.
Let the strawberries sit in the fridge, releasing their juices.
Whipped Cream
1 cup of whipping cream
2-3 tbsp icing sugar
1 tsp vanilla
Whip cream in a chilled bowl. I like to use a bit of icing sugar to sweeten as the bit of cornstarch in the icing sugar helps to stabilize the whipped cream. Add a bit of real vanilla to add to the flavor of the whipped cream. Store in the fridge.
When ready, let the strawberries warm up a bit so they aren’t cold from the fridge. Split the biscuits in half, put one half in a bowl, spoon over the strawberries and juice, top with some whipped cream and put the other half of the biscuit on top. Add a bit more whipped cream on top with a few strawberries. Enjoy!!
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