Strawberry Shortcakes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: dessert
Serves: 6
Ingredients
  • For the Shortcake Biscuits: (Makes 20 biscuits)
  • 4 c. self-rising flour, plus more for work surface
  • 2 T. baking powder
  • 1 t. baking soda
  • 3 sticks unsalted butter, cold cut into ½ inch pieces
  • 2 large eggs, beaten + 1 egg for brushing
  • 1½ c. buttermilk + 1 T. brushing
  • For the Strawberry:
  • 2 lbs. strawberries hulled and quartered
  • ½ c. sugar
  • For the Whipped Cream:
  • 1 pint heavy cream
  • ¼ c. sugar
  • 1-2 t. pure vanilla extract
  • pinch of sea salt
Instructions
  1. For the Biscuits:
  2. In a large bowl, whisk together the flour, baking powder, and soda. Add the butter and use a pastry blender to cut the butter into the flour until the pieces are even and about the size of peas.
  3. Stir in the beaten eggs with a wooden spoon until combined. Stir in 1½ c. buttermilk until the dough comes together into a stick mass. If it is too dry, add more buttermilk 1 tablespoon at a time, mixing after each addition. Cover the bowl and refrigerate for at least 30 minutes or up to overnight.
  4. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  5. Scrape the dough onto a flour work surface. Use floured hands to press into a round disc about ½ inch thick.
  6. Use a floured 2¾inch round cutter to cut out about 20 biscuits.
  7. Transfer to baking sheet, arranging so they are touching.
  8. Prepare egg wash by beating togethering remaining egg and 1 tablespoon of buttermilk. Brush on top of biscuits
  9. Bake for 15 to 20 minutes until golden brown.
  10. Let cool. Use 6 for strawberry shortcake recipe below.
  11. For the Whipped Cream:
  12. In a large bowl, combine the cream, sugar, vanilla, and salt. Beat with an electric mixer on high speed until light and fluffy and the cream holds a soft peak.
  13. Use right away or store in a covered container in refrigerator for 1 day.
  14. For the Strawberry:
  15. In a medium bowl, toss the strawberries with the sugar. Set aside at room temperature for up to 1 hour.
  16. Use 6 biscuits and split in half. Place the bottoms on a plate. Then layer with whipped cream and strawberries as desired. Serve.
Recipe by The Gingham Apron at https://www.theginghamapron.com/strawberry-shortcakes/