Strawberry Shortcake Recipe
Strawberry Shortcake Recipe
You might make strawberry shortcake out of sponge cake, pound cake, angel food—pretty much anything. But for me, nothing compares to a huge, fluffy buttermilk biscuit piled high with cream and juicy berries. What better way to celebrate peak-season fruit!
Ingredients
Serves 4–6
Strawberries
4 pints strawberries, sliced
1/2 cup sugar
1/2 cup water
Whipped Cream
2 cups heavy cream
1/4 cup sugar
1 teaspoon vanilla
Biscuits
4 cups all-purpose flour
8 teaspoons baking powder
1 teaspoon cream of tartar
1 teaspoon salt
4 teaspoons sugar
1 cup shortening*
1 1/3 cups cold buttermilk
*Use butter or vegetable shortening such as Crisco--Do not use margarine.
Directions
Strawberries
1. Place the sliced strawberries into a bowl with the sugar and water—Mix well.
2. Squish the berries gently with your hands—just enough to get the juices flowing.
3. Cover with plastic wrap and refrigerate for several hours.
4. Remove 20 minutes before serving for best flavor.
Whipped Cream
1. Pour the cream into the bowl of your electric mixer and whip until it begins to thicken.
2. Add the sugar and vanilla, and continue whipping until soft peaks form and it is doubled in volume.
Biscuits
1. Sift the flour, baking powder, cream of tartar, salt, and sugar into a medium-sized bowl.
2. Cut the shortening into ½-inch pieces and add them to the flour mixture. Use a pastry cutter to “cut” the shortening into the flour until the mixture resembles coarse crumbs. (Alternatively, you can do this with your hands, working the shortening into the flour with a pinching and tossing motion.)
3. Add the buttermilk and mix gently just until blended.
4. Turn the dough out onto a lightly floured surface and knead it gently two or three times so that it comes together into a cohesive mass. You can add a bit more flour if the mixture is very wet, but avoid overworking the dough.
5. Gently roll or pat the dough to a thickness of one inch. Use a 3 1/4 ” biscuit cutter to cut rounds.
6. Place the biscuits close together on a parchment-lined cookie sheet and brush with milk.
7. Bake in a 450-degree oven for 18 to 20 minutes or until puffed and golden. Cool to room temperature.
Assembly
Forget the diet! Pile your biscuits high with lots of berries, juice, and cream--Then enjoy every single bite without guilt.
1. Cut the biscuit in half and place the bottom on a dessert plate.
2. Spoon on a generous helping of strawberries and juice. Top with cream--and a few more berries if you wish.
2. Add the biscuit top and repeat the process.
3. Serve immediately
Preparation time: 45 minutes plus 2+ hours downtime.
Ingredients
Serves 4–6
Strawberries
4 pints strawberries, sliced
1/2 cup sugar
1/2 cup water
Whipped Cream
2 cups heavy cream
1/4 cup sugar
1 teaspoon vanilla
Biscuits
4 cups all-purpose flour
8 teaspoons baking powder
1 teaspoon cream of tartar
1 teaspoon salt
4 teaspoons sugar
1 cup shortening*
1 1/3 cups cold buttermilk
*Use butter or vegetable shortening such as Crisco--Do not use margarine.
Directions
Strawberries
1. Place the sliced strawberries into a bowl with the sugar and water—Mix well.
2. Squish the berries gently with your hands—just enough to get the juices flowing.
3. Cover with plastic wrap and refrigerate for several hours.
4. Remove 20 minutes before serving for best flavor.
Whipped Cream
1. Pour the cream into the bowl of your electric mixer and whip until it begins to thicken.
2. Add the sugar and vanilla, and continue whipping until soft peaks form and it is doubled in volume.
Biscuits
1. Sift the flour, baking powder, cream of tartar, salt, and sugar into a medium-sized bowl.
2. Cut the shortening into ½-inch pieces and add them to the flour mixture. Use a pastry cutter to “cut” the shortening into the flour until the mixture resembles coarse crumbs. (Alternatively, you can do this with your hands, working the shortening into the flour with a pinching and tossing motion.)
3. Add the buttermilk and mix gently just until blended.
4. Turn the dough out onto a lightly floured surface and knead it gently two or three times so that it comes together into a cohesive mass. You can add a bit more flour if the mixture is very wet, but avoid overworking the dough.
5. Gently roll or pat the dough to a thickness of one inch. Use a 3 1/4 ” biscuit cutter to cut rounds.
6. Place the biscuits close together on a parchment-lined cookie sheet and brush with milk.
7. Bake in a 450-degree oven for 18 to 20 minutes or until puffed and golden. Cool to room temperature.
Assembly
Forget the diet! Pile your biscuits high with lots of berries, juice, and cream--Then enjoy every single bite without guilt.
1. Cut the biscuit in half and place the bottom on a dessert plate.
2. Spoon on a generous helping of strawberries and juice. Top with cream--and a few more berries if you wish.
2. Add the biscuit top and repeat the process.
3. Serve immediately
Preparation time: 45 minutes plus 2+ hours downtime.
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