strawberry shortcake
I made this last night for a family get-together and was told it was the best strawberry shortcake ever tasted. It is easy and delicious–the strawberries can be made ahead of time, and the dry biscuit ingredients can also be mixed ahead. Just add the wet ingredients after dinner and whip the cream while the biscuits bake. It’s the perfect end to a meal on a warm evening!
i would definitely recommend making extras. the leftovers are great for breakfast, and the biscuits can even be frozen! i froze some of my biscuits and pulled them out for breakfasts in the weeks following. you can serve them with eggs, peanut butter, jelly, alone with butter, or honey. they are good no matter how you top them (and also good alone)!
Ingredients
2 lbs. of ripe strawberries (try to find organic ones with a deep, red color)
4 tbs. granulated sugar
2 c. all-purpose flour
1/3 c. + 1 tbs. granulated sugar
2.5 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 stick (1/2 c.) unsalted butter
1 egg
1/4 c. + small bowl (for brushing) heavy whipping cream
1/4 c. buttermilk
1 pint heavy whipping cream
pure vanilla extract
powdered sugar
Instructions
Rinse and dry the strawberries.
Slice the strawberries (whatever shape you like is fine, but it’s better to do smaller or thinner pieces to help draw the water out) & put them in a bowl.
Mix the granulated sugar in with the strawberries, cover, and set aside at room temperature to let the juices release (allow at least 30 minutes before serving).
Preheat oven to 425.
Mix together the flour, sugar, baking powder, soda, and salt in a large bowl.
Using two knives, cut in the butter until the pieces are about the size of peas.
In another bowl, beat the egg with the heavy whipping cream, then add in the buttermilk.
Add the wet ingredients to the dry.
Using a fork, mix just enough to incorporate the ingredients (don’t over-mix!)
Gather the dough with your hands. If you’re feeling fancy, you can roll it out (about 3/4 in. thick) and cut into round biscuits. I thought that was too much trouble, so I simply formed the rounds with my hands and placed onto the baking sheet (ungreased).
Brush the biscuit tops with the small bowl of heavy cream and sprinkle with granulated sugar.
Cook for about 15 minutes (or until the tops are golden brown).
While the biscuits bake, pour the heavy whipping cream into a large glass bowl and beat with a mixer (start low then increase speed in order to prevent splattering all over your kitchen).
When the cream is almost done (it will start to thicken, and it’s done when the cream forms soft peaks), add in a sprinkle of the powdered sugar and a tsp. or so (I usually dump it in and don’t really measure–it probably ends up being about 2 tsp., but I really like vanilla). Taste the cream and adjust the vanilla and sugar based on your preference.
Whip until the soft peaks form, then set aside.
Once biscuits are done, allow them to cool enough to handle.
Slice the biscuits in half and lay the top and bottom halves side by side.
On each half, put a dollop of the whipped cream and a spoonful of berries (make sure and get some of the strawberry juice in there!)
Serve to your happy guests and enjoy 🙂
Notes
*Prep. time includes time to make strawberries, let them sit, make biscuits, & whip the cream
Michael Khbeis
April 2, 2016
I made this last night for a family evening with my brother, his girlfriend, and my kiddo. Was perfect. Thanks for posting
Stephanie
April 4, 2016
Thank you for trying it out. I’m so glad you enjoyed it!!