Ah!! Summer! The longer days, the ripe trees and berries in all it’s abundance. This is the season to indulge yourself in everything berry, strawberry to be exact.
No summer is complete without having strawberry shortcake at least once throughout the season. It’s simply delicious and fun to make, instant smiles happen when you plate this up for your loved ones. Not to be confused with the equally delicious cake version, but we’re going old school style with this classic dessert. A delicious made from scratch biscuit will have you feeling like you been baking for years!
I’m quite proud about this strawberry shortcake recipe. It took me so many trials and error to finally get a delicious, tender, and flavorful biscuit. I couldn’t be more delighted to share this with you all.
The biscuit has a nice subtle sweetness, filled with sweetened strawberries that creates a juicy sauce to drizzle for an eye pleasing experience. And of course theirs freshly made whipped cream that’s way to simple to make, so skip the cool whip and get your hand mixer out.
We start this recipe off by hulling the strawberries and slicing them. Then we sprinkle the berries with sugar, this draws out the juices from the berries creating that lovely drizzle we’re coveting. The strawberries can now hang out in the fridge until assemble time.
The biscuits aka shortcakes, come together in a snap! The key to a nice tender biscuit is to handle the dough gently. I don’t even bother to use a rolling-pin, your hands are all that’s required to making this biscuit a success.
I’m sure if you’ve made biscuits before there’s a term you’ve heard called “cutting in the butter“. Which literally means blending the cold butter into the flour until crumbly pea sized bits are formed in the dough. You can use a pastry cutter for this step, but I just used my hands. Once the flour resembles sand you’ve worked all your butter into it well.
Once you have done that, gradually working in the wet ingredients is the next step. You want to form a ball and this is where it gets sticky, but continue to gather up that dough. You’ll then turn your dough out onto a lightly floured surface an knead it very gently, just until the dough comes together about 3 times. The key is working gently, this ensures for a tender biscuit.
You’re going to pat the dough into a 1/2 inch thick square and fold it 3 times, and patting it out after the 3rd fold. Next is to cut the biscuits out, use a medium-sized biscuit cutter and once you cut press down and DO NOT twist. Twisting the biscuit cutter will not allow the biscuit to rise properly. Once you’ve used all your dough, lay them out onto a baking sheet and bake on 425 degrees for 15 minutes.
For the best results in whipping fresh cream, place a metal, or glass bowl and beater’s into the freezer while your making the biscuits. Once biscuits are done take the tools out the freezer and place your whipping cream into the cold bowl, attach your cold beaters to the hand-held mixer and mix for about 8 minutes. It’s done whipping once you get a soft and fluffy whipped cream. You want the cream to have some hold to it, but take care not to over mix we don’t want butter!
For a nice touch, once biscuits are done and your ready to assemble. Melt 1 tablespoon of butter and slather on top. Sprinkle a little dried basil and demerara sugar on the tops for extra texture and taste.
You are now ready to make this summer classic dessert! Be sure to invite some friends and family over to share with.
Ok, I’m definitely drooling here!
Strawberry ShortcakePrint Recipe
- 1 egg
- 1/3 cup of buttermilk
- 2 cups of All Purpose flour
- 1/4 cup of sugar
- 1 and 1/2 tablespoon of baking powder
- 1 teaspoon of salt
- 1 stick (8 tablespoons) of cold butter diced
- 1 quart of strawberries plus
- 3 tablespoons of sugar (for strawberries)
- 1 cup of whipping cream or heavy cream
- 1 tablespoon of powder sugar
First wash strawberries, pat dry, hull them and slice.
Heat Oven to 425 degrees at this time.
Add 1 tablespoon of sugar to strawberries, gently mix, cover and refrigerate them.
Mix all dry ingredients together well, cut in the cold butter using hands, or pastry cutter.
Whisk egg and buttermilk together and gradually add to the flour mixture and combine until all the flour is moist.
Turn the dough onto a lightly floured surface and knead gently until dough comes together into a soft ball.
Pat dough out into a medium sized square and fold dough three times (like folding a piece of paper for a letter).
Pat out again into a 1/2 inch thick square and with a biscuit cutter, press down an lift up (DO NOT TWIST).
Roll remaining dough, pat out again into 1/2 inch square and cut with biscuit cutter. Do this until all the dough is just about used.
Place cut biscuits onto a baking sheet and bake for 15 minutes until golden on the tops.
Whip the whipping cream together with 1 tablespoon of powdered sugar using a hand held mixer.
Whip for about 5-8 minutes just until fluffy and smooth.
Cut biscuits in halves and spoon strawberries, then add whipped cream and drizzle juice.
Top of the biscuits with melted butter and sprinkle demerara sugar for extra texture. Optional