Ah, strawberry shortcake—just the thought of it takes me back to those lazy summer afternoons, doesn’t it? The blend of soft, fluffy cake with the juicy burst of strawberries, like a little slice of nostalgia on a plate. I mean, who doesn’t love a sweet treat that practically screams sunshine and happiness?
Steps
- Prepare the Strawberries: Combine chopped strawberries with sugar in a large bowl, cover, and refrigerate until ready to use. This will draw out the juices, enhancing the flavor.
- Begin the Biscuits: Preheat the oven to 400°F (204°C). In a large bowl or food processor, mix flour, sugar, baking powder, baking soda, and salt. Add cold, cubed butter and cut it into the dry mix until it resembles coarse crumbs.
- Mix the Dough: Pour buttermilk over the dry mixture and gently fold until the dough starts to come together. Avoid overmixing; the dough should appear crumbly with some wet spots.
- Shape the Biscuits: Transfer the dough to a floured surface and flatten it into a 3/4-inch thick rectangle. Fold each side into the center, turn the dough, and flatten again. Repeat the folding and flattening process two more times.
- Cut and Arrange Biscuits: Use a biscuit cutter to cut out circles from the dough, re-rolling scraps if necessary. Place the biscuits close together on a lined baking sheet or in a greased cast iron skillet.
- Bake the Biscuits: Brush the tops with heavy cream or buttermilk and sprinkle with coarse sugar. Bake for 18-22 minutes, or until the tops are golden brown. Allow them to cool for at least 10 minutes in the pan.
- Make the Whipped Cream: Beat cold heavy cream, sugar, and vanilla extract using a mixer until soft-medium peaks form. This should take about 3 minutes.
- Assemble the Shortcakes: Slice the biscuits in half and layer with prepared strawberries and whipped cream. Serve the strawberry shortcakes immediately for the best taste.
Ingredients
- 6–7 cups quartered fresh strawberries
- 1/4 cup + 2 tablespoons (75g) granulated sugar, divided
- 1 teaspoon pure vanilla extract
- 1 cup (240ml) heavy cream
- 2 and 3/4 cups (345g) all-purpose flour, plus extra for hands and work surface
- 1/4 cup (50g) granulated sugar
- 4 teaspoons aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt
- 3/4 cup (170g) unsalted butter, cold and cubed
- 1 cup (240ml) cold buttermilk
- 2 tablespoons (30ml) heavy cream or buttermilk for brushing
- Coarse sugar, for sprinkling
FAQ
- Can I use store-bought whipped cream instead of making my own?
- While store-bought whipped cream can be convenient, making your own is easy and allows you to control the sweetness. Plus, homemade whipped cream has a superior taste and texture.
- What should I do if I don’t have buttermilk on hand?
- You can create a buttermilk substitute by adding 2 teaspoons of fresh lemon juice or white vinegar to a liquid measuring cup, then filling it with enough cold milk to make 1 cup. Let it sit for 5 minutes before using it in the recipe.
- Can I prepare any of the components ahead of time?
- Yes, you can make the biscuits up to 3 days in advance and store them tightly covered at room temperature, or freeze them for up to 3 months. The strawberries and whipped cream can be prepared up to 1 day in advance and stored in the refrigerator.
- What type of flour works best for this recipe?
- All-purpose flour is recommended. For best results, start with cold flour by placing it in the freezer for about 30 minutes before beginning the recipe.
- Why do my biscuits not rise very high?
- The biscuits in this strawberry shortcake recipe are intentionally not as tall as regular biscuits. The folding and flattening method creates flaky layers, but the focus is on a crisp and crumbly texture rather than height.
Tips
- Use Cold Ingredients: To achieve flaky biscuits, ensure that both the butter and flour are cold. Placing the flour in the freezer for about 30 minutes before starting can help maintain the temperature.
- Prepare Strawberries Early: Mix the strawberries with sugar before making the biscuits. This allows the berries to release their juices, enhancing the flavor and making the dessert more delicious.
- Avoid Twisting the Biscuit Cutter: When cutting the dough into biscuits, press down with the biscuit cutter without twisting. This helps the biscuits rise evenly and maintain their shape.
- Control Whipped Cream Sweetness: Homemade whipped cream allows you to adjust the sweetness to your preference. For a balanced flavor with the sweet biscuits and juicy strawberries, lightly sweeten the whipped cream.
Equipment
- Food Processor – For cutting the cold butter into the dry ingredients.
- Pastry Cutter – An alternative to the food processor for cutting butter into the dry ingredients.
- Rolling Pin – For flattening the biscuit dough.
- Biscuit Cutter – A 3-inch or 2.75-inch biscuit cutter for shaping the biscuits.
- Cast Iron Skillet – A 10-inch skillet for baking the biscuits, if you don’t have one.
- Silicone Baking Mat – For lining the baking sheet if not using a cast iron skillet.
- Electric Mixer – Either a handheld or stand mixer with a whisk attachment for making whipped cream.
- Pastry Brush – For brushing heavy cream or buttermilk on top of the biscuits before baking.
