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Strawberry Shortcake


Ingredients

Scale

For the biscuits:

  • 2 cups|10 ounces flour
  • 1 tablespoon baking powder
  • 2 teaspoons sugar
  • 1 teaspoon kosher salt
  • 1 stick cold, unsalted butter, grated
  • 3/4 cup buttermilk, straight from fridge

For the strawberries:

  • 6 heaping cups|2 pounds fresh, whole strawberries
  • 3 to 5 ounces sugar
  • 1/8 teaspoon salt

For the whipped cream:

  • 1/2 cup|4 ounces sugar
  • 1/8 teaspoon salt
  • 1 1/2 cups|12 ounces heavy cream
  • 2 teaspoons pure vanilla extract

Instructions

For the strawberries:

  1. Wash and dry strawberries and remove stems.
  2. Slice into 1/4 inch thickness.
  3. Toss with sugar and salt and let stand about an hour at room temp.

For the biscuits:

  1. Place stick of butter in freezer. Leave for 8-10 minutes.
  2. Move rack to lower middle position and preheat oven to 400 degrees. Sift flour and baking powder into medium bowl. Whisk in sugar and salt.
  3. Grate butter into flour mixture and toss, coating the butter.
  4. Stir in buttermilk with a spatula, until the dough starts to come together. Do not over mix. It will be slightly sticky.
  5. Turn out onto a lightly floured surface, sprinkle with more flour, and pat into a 6 inch square. Fold it in half, pat into a square again, and repeat the process two more times.  Pat the dough into 3/4 inch thickness and use 2 1/2 inch round cutter to cut as many biscuits as you can.
  6. Line a rimmed baking sheet with parchment and place rounds two inches apart. Bake 30-35 minutes until golden brown on top.

For the cream:

  1. Combine sugar, salt, cream, and vanilla in the bowl of a stand mixer fitted with the whisk attachment.
  2. Mix on medium low for about a minute to dissolve the sugar.
  3. Increase to medium high and whip until stiff peaks form, about 3 minutes.
  4. Use immediately, or cover and refrigerate until needed, up to 8 hours. Store leftovers for up to 1 week, rewhipping to restore its light texture.

Notes

I prefer slightly freezing the butter and grating it into the mixture, but you can also cut butter into cubed pieces, place in a shallow bowl in the freezer for 5-10 minutes, and then use a pastry blender to cut into flour mixture.

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