This easy strawberry shortcake recipe starts with homemade buttermilk biscuits that are topped with fresh, macerated strawberries, and homemade whipped cream. A summer staple!

servings12 SERVINGS
cook10 MINUTES
total1 HOUR 15 MINUTES
author: MICHELLE

  • 5 pounds strawberries (hulled and quartered (about 15 cups))
  • 1 cup granulated sugar
  • 2½ cups all-purpose flour
  • 2 tablespoons baking powder
  • 2 teaspoons granulated sugar
  • 1 teaspoon salt
  • ½ cup cold unsalted butter, cut into ¼-inch cubes
  • 1 cup cold buttermilk
  • ¼ cup unsalted butter (melted, for brushing)
  • 1½ cups heavy cream (or heavy whipping cream)
  • 4½ teaspoons granulated sugar
  • 1 teaspoon vanilla extract

  1. Macerate the Strawberries: Place the strawberries and the sugar in a large bowl and stir to combine. Let sit for 5 minutes, then use a potato masher to gently press on the strawberries (do not mash them). Let stand for 1 hour, stirring occasionally.
  2. Make the Biscuits: Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
  3. In a large bowl, whisk together the flour, baking powder, sugar and salt.
  4. Using a pastry blender (or two knives or your fingertips), quickly cut the butter into the flour mixture until the mixture resembles coarse meal with a few slightly larger butter lumps.
  5. Using a rubber spatula or fork, stir in the buttermilk until the mixture forms a soft, slightly sticky ball.
  6. Transfer the dough to a lightly floured surface and quickly form into a rough square. Be careful not to overmix. Pat the dough into a 1-inch-thick rectangle. Fold the dough letter-style into thirds, then lightly pat the dough back out into another 1-inch rectangle. Try to handle the dough as quickly and lightly as possible. Repeat the folding 2 more times; after the final fold, press or lightly roll the dough into a ½-inch-thick rectangle.
  7. Using a 2½-inch round biscuit or cookie cutter, cut out the dough rounds and place on the prepared baking sheet. Pat and roll the remaining scraps to cut out more rounds. Brush with the melted butter and bake until the biscuit tops are light golden brown, 10 to 15 minutes. Brush with additional butter immediately, if desired. Serve warm or at room temperature. The biscuits are best served the day they are made, however leftovers can be stored in an airtight container at room temperature for up to 4 days. Reheat in a 350 degree F oven for 5 minutes.
  8. Make the Whipped Cream: Pour the heavy cream, sugar and vanilla extract into a mixing bowl. Turn the mixer to medium speed and whip. The cream will start to get frothy, and then will begin to thicken (around the 2-3 minute mark). Increase the speed to medium-high and beat for another 30 seconds to 1 minute, or until the cream looks billowy and there are distinct trails left by the whisk in the whipped cream. If you remove the whisk from the mixer and turn it upside down, the whipped cream should remain upright and not droop off.
  9. Assemble the Strawberry Shortcakes: Cut the biscuits in half horizontally. Spoon strawberries over the bottom of the biscuit and add a dollop of whipped cream. Top with the other biscuit half. Alternatively, you can also break up the biscuits and top them with strawberries and whipped cream.
The biscuits can be made up to 4 days in advance (store in an airtight container at room temperature). Reheat in a 350 degree F oven for 5 minutes, then cool slightly before assembling the strawberry shortcakes.
The macerated strawberries can be prepared up to 1 day in advance and stored, covered, in the refrigerator.
The whipped cream can be prepared up to 1 day in advanced and stored, covered, in the refrigerator. When ready to serve, use a large whisk and give the whipped cream a few good hard whips to reincorporate any separated liquid and stiffen it up.

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