Strawberry Shortcake

Ratings:
strawberry shortcake
Yields: 10 Servings Difficulty: Easy Prep Time: 30 Mins Cook Time: 15 Mins Total Time: 45 Mins

Strawberry Shortcake

Ingredients

0/11 Ingredients
Adjust Servings
  • Biscuits

Instructions

0/7 Instructions
  • Start with strawberries: Combine strawberries and 1/4 cup (50 grams) of granulated sugar in a large bowl. Cover and set in the refrigerators until ready to uses. This time allow strawberries to release their delicious juices.
  • Make Biscuits: Preheat the oven at 425 ° F (218 ° C). Combine flour, granulated sugar, baking powder and salt in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into dry ingredients with a pastry cutter or by pulsing several times in the processor. Pulse until thick pieces form. If you have used a food processor, pour the mixture into a large bowl.
  • Add buttermilk on top. Stir everything together until the dough is kneaded about the joint. The dough will look like shredding and will be very crushed. Turn the dough out on a work surface and gently mold it into a ball using your hands. Gently level until it is evenly 1/2 inch thick. Cut into 3-inch circles. Re-roll any scraps until there are about 12 biscuits. (I have not re-rolled my scraps - so you only see 9!)
  • Arrange in a 10-inch cast-iron bowl or close together on a lined baking sheet.
  • Brush the tops with 2 tablespoons of heavy cream (or buttermilk) and sprinkle with coarse sugar. Bake for 15 minutes or until the biscuits turn golden brown on top. Remove from oven and allow to cool for 10 minutes before assembling.
  • Make Whipped Cream: Using a hand mixer or stand mixer fitted with a whisk attachment beat heavy cream, 2 tablespoons granulated sugar and vanilla as soft-medium peaks at medium-high speed, for about 3 minutes.
  • Slice the biscuit in half and layer with strawberries and whipped cream. serve immediately.

Notes

Create further instructions: Each part of this recipe can be prepared ahead of time. Make biscuits up to 3 days in advance and cover tightly at room temperature or freeze for 3 months. Thaw completely before use. Step 1: Prepare the strawberry one to one day. Prepare whipped cream up to one day in advance. Store both in the fridge.

Special Equipment: KitchenAid Stand Mixer | Colored Whisk | Glass Mixing
Bowls | Biscuit Cutter | Pastry Brush | Silpat Baking Mats | Bake half sheet

Dough: It's easy to start with cold flour! If you can remember, place the dough in the freezer 30 minutes before the start.

Buttermilk: If you do not have buttermilk in your hand, you can use sour milk. Add 2 teaspoons of white vinegar or fresh lemon juice to the liquid measuring cup, then add 1 cup of whole milk. Give it a stir, let it sit for a few minutes, then use it in the recipe.

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