Strawberry Shortcake

Here is a summertime classic that most of us have made at some time or another. My family’s favorite version includes a homemade biscuit shortcake that is covered in strawberries and topped with lightly sweetened whipped cream.

I suspect that many folks have only had the strawberry shortcakes made with those dessert shells picked up at the grocery store - you know, the ones with strange additives that never seem to expire. Until you have had the real deal you have no idea what you have been missing!

This recipe makes nine large biscuits, you could easily make them smaller. Because it makes so many I generally freeze the extra to pull out when I need a quick dessert.

Enjoy . . .

Strawberry Shortcake

For the biscuits:
13-1/2 oz. (about 3 cups) all-purpose flour
3 Tbs. granulated sugar; plus about 3 Tbs. for sprinkling
1-1/2 Tbs. baking powder
3/4 tsp. table salt
6 oz. (12 Tbs.) cold unsalted butter, cut into small pieces
1-1/2 cups heavy cream; plus about 3 Tbs. for brushing
1-1/2 tsp. pure vanilla extract

For the strawberries:
5 cups 1/8-inch-thick strawberry slices (from about 3 pints)
1 to 3 Tbs. granulated sugar, depending on the sweetness of the berries

For the whipped cream:
1-1/2 cups heavy cream
2 Tbs. granulated sugar
3/4 tsp. pure vanilla extract

Make the biscuits:

Line a heavy baking sheet with parchment. Sift the flour, sugar, baking powder, and salt into a large bowl. Toss with a fork to combine. Cut the butter into the flour mixture with a pastry cutter or a fork until the largest pieces of butter are the size of peas. Combine the cream and vanilla in a liquid measure. Make a well in the center of the flour and pour the cream mixture into the well. Mix with a fork until the dough is evenly moistened and just combined; it should look shaggy and still feel a little dry. Gently knead by hand five or six times to pick up any dry ingredients remaining in the bottom of the bowl and to create a loose ball.

Turn the dough out onto a lightly floured work surface and pat it into an 8-inch square, 3/4 to 1 inch thick. Transfer the dough to the parchment-lined baking sheet, cover with plastic wrap, and chill for 20 minutes. Meanwhile, heat the oven to 425°F. Remove the dough from the refrigerator and trim about 1/4 inch from each side to create a neat, sharp edge (a bench knife or a pastry scraper works well, or use a large chef’s knife, being sure to cut straight down). Cut the dough into 9 even squares (about 2-1/2 inches square) and spread them about 2 inches apart on the baking sheet. With a pastry brush or the back of a spoon, brush each biscuit with a thin layer of cream and sprinkle generously with sugar. Bake until the biscuits are medium golden brown on top and the bottoms are golden brown, 18 to 20 minutes.

Prepare the berries:

Toss the berries with 1 Tbs. sugar and taste. If they’re still tart, sprinkle with another 1 to 2 Tbs. sugar. Let sit at room temperature until the sugar dissolves and the berries begin to release their juices, at least 30 minutes but no more than 3 hours.

Whip the cream:

Pour the cream into a cold mixing bowl and beat with a hand mixer until it begins to thicken. Add the sugar and vanilla extract and, using a whisk, continue to beat by hand until the cream is softly whipped or until the whisk leaves distinct marks in the cream; it should be soft and billowy but still hold its shape.

Assemble the shortcakes:

While the biscuits are still warm, split them in half horizontally with a serrated knife. For each serving, set the bottom half of a biscuit on a plate. Scoop about 1/2 cup of the berries and their juices over the biscuit. Add a generous dollop of whipped cream and cover with the top half of the biscuit. Top with a few berries and a small dollop of cream.

From Fine Cooking 58, pp. 50

Comments

[Palma]

I am too hungry to read this!

[girasoli]

Yum!! My mom used to make a very similar strawberry shortcake. I agree, nothing can be better than the homemade version without all the additives and preservatives.

[Jerry]

Palma - shall I fed ex some your way?

Susan - clearly our moms knew what the heck they were doing! LOL

[girasoli]

Ok, now if you are fed exing, don't forget me!!

[Jerry]

I idn't this FedEx made it to the islands!

[katie]

Biscuits, definitely biscuits!
This is another one that mon mari and I agree to disagree on... He things it should be made with Angel Food Cake! Can you imagine!!! (It's also good, but don't tell him I said so)

[girasoli]

For a hefty fee they do :)

[Jerry]

Katie - only angel food cake if it is sliced and grilled on the BBQ - I love the way the sugars in the cake caramelize. YUM

Susan - such is our world - everything for a hefty fee! LOL