Strawberry Shortcake
To me, strawberry shortcake screams summertime. Like so many people I grew up eating strawberry shortcake - we even used to pick our own strawberries way back when.
We never made it by scratch but would instead buy shortcake cups from the grocery store (anyone remember those? They tasted like cardboard but we still ate them) then topped them with fresh strawberries and some Reddi whip. This recipe takes that version of strawberry shortcake up a notch but it is still super tasty and nostalgic.
Couple notes on the recipe:
First you could use any type of berry that you wanted. Raspberries or blackberries would be great or a mix of your favorite kind.
If you don't want to make the biscuits, consider buying your favorite pound cake, slicing it, then topping with berries and cream.
Lastly, this recipe is great for dinner parties or summertime BBQs. Make each component separately then let everyone assemble themselves.
Strawberry Shortcake
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 Tbs. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 8Tbs./1 stick unsalted butter, cold and cut into cubes
- 2 oz. cream cheese, cold and cut into cubes
- 2 cups heavy cream
- 1 egg mixed with 1 tsp. water
- Demerara or turbinado sugar (if using)
- 1 quart strawberries, hulled and sliced
- 1 tbs. sugar
Pre-heat oven to 425°F. Line a sheet tray with parchment paper.
In a bowl combine the flour, baking powder, baking soda and salt. Add the butter and cream cheese and using your hands smear the butter and cream cheese into the flour mixture until they are the size of peas. Add 1 cup heavy cream and using a spoon stir until the mixture is almost incorporated.
Turn the dough onto the board and gently knead until the dough barely comes together. Lightly dust the surface with flour then press the dough into a 10 x 10 square. Using a 2 1/2 " biscuit cutter or round cookie cutter, cut out 9 biscuits. (You can re-roll the dough to create more but the biscuits might be a little tough).
Place the biscuits on the parchment lined baking sheet and brush with egg wash then sprinkle with sugar.
Bake biscuts for about 15 to 18 minutes or until golden brown and puffy. Let the biscuits cool.
While the biscuits are cooling, combine the strawberries and sugar. Set aside to allow the berries to macerate.
Whip the remaining cup of heavy cream until soft peaks form.
Assemble the strawberry shortcakes by splitting a biscuit in half. Adding a spoonful of strawberries, a dollop of whipped cream then laying the biscuit top on top. Eat immedaitely.
Makes 9 strawberry shortcakes.