Ah, strawberries! Those vibrant red jewels of summer—bursting with sweetness and a hint of tartness that dances on the tongue. Strawberry shortcake isn’t just a dessert; it’s a nostalgic journey back to sunlit afternoons and picnics on checkered blankets, where each bite feels like a hug from the past. Now, who doesn’t love a little indulgence that whispers of simpler times?
Steps
- Begin by preparing the strawberries: Combine the quartered strawberries with 1/4 cup of granulated sugar in a large bowl. Cover the bowl and refrigerate, allowing the strawberries to release their juices.
- Preheat the oven to 400°F (204°C) for the biscuits. In a large bowl or food processor, mix together flour, sugar, baking powder, baking soda, and salt. Add the cold, cubed butter and cut it into the dry ingredients until the mixture resembles coarse crumbs.
- Pour cold buttermilk into the mixture and gently fold it with a spoon or spatula until the dough starts to come together. Transfer the shaggy dough onto a floured surface, bringing it together with floured hands.
- Flatten the dough into a 3/4-inch thick rectangle and fold one side into the center, then the other side. Turn the dough, flatten again, and repeat the folding process two more times.
- Cut the dough into circles using a 2.75 or 3-inch biscuit cutter. Arrange the biscuits on a lined baking sheet or in a greased cast iron skillet, ensuring they touch. Brush the tops with heavy cream and sprinkle with coarse sugar.
- Bake the biscuits for 18-22 minutes until golden brown. Let them cool in the pan for at least 10 minutes before assembling.
- For the whipped cream, beat cold heavy cream with sugar and vanilla using a mixer until soft-medium peaks form.
- To assemble, slice the biscuits in half and layer them with the prepared strawberries and whipped cream. Serve immediately and enjoy your homemade strawberry shortcake.
Ingredients
- 6–7 cups fresh strawberries, quartered
- 1/4 cup + 2 tablespoons (75g) granulated sugar, divided
- 1 teaspoon pure vanilla extract
- 1 cup (240ml) heavy cream
- 2 and 3/4 cups (345g) all-purpose flour, plus extra for dusting
- 1/4 cup (50g) granulated sugar
- 4 teaspoons aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt
- 3/4 cup (12 tablespoons; 170g) unsalted butter, cold and cubed
- 1 cup (240ml) cold buttermilk
- 2 tablespoons (30ml) heavy cream or additional buttermilk
- Coarse sugar, for sprinkling
FAQ
- Why should I use fresh strawberries for the shortcake?
- Fresh strawberries release their natural juices when mixed with sugar, which enhances the flavor and moistens the biscuits. This juicy mixture is a key element in creating the perfect strawberry shortcake.
- Can I make the components of the strawberry shortcake ahead of time?
- Yes, you can prepare each part of the recipe in advance. The biscuits can be made up to three days ahead and stored at room temperature, or frozen for up to three months. The strawberries and whipped cream can be prepared a day in advance and stored in the refrigerator.
- How do I ensure my biscuits are flaky?
- Use cold, cubed butter and fold the dough multiple times, similar to how you would make homemade croissants. This technique creates multiple layers, resulting in a flaky texture.
- What’s the difference between using store-bought and homemade whipped cream?
- Homemade whipped cream allows you to control the sweetness and typically tastes richer and fresher compared to store-bought options. It also has a light and airy texture that complements the shortcake perfectly.
- Can I substitute whole milk for buttermilk in the biscuit recipe?
- Yes, whole milk can be used as a substitute for buttermilk. However, if you desire the tangy flavor of buttermilk, you can create a substitute by mixing fresh lemon juice or white vinegar with milk and letting it sit for a few minutes before use.
Tips
- Use Cold Ingredients: Ensure your butter and cream are cold when preparing the biscuits. Cold butter helps create flaky layers, while cold cream enhances the whipped cream’s volume.
- Prepare Strawberries in Advance: Mix the strawberries with sugar before making the biscuits. This allows the strawberries to release their juices, which will seep into the biscuits and whipped cream for enhanced flavor.
- Avoid Twisting the Biscuit Cutter: When cutting out the biscuits, press straight down without twisting the cutter. This prevents the sides from sealing, allowing the biscuits to rise properly.
- Set Up a Shortcake Bar: Consider setting up a “strawberry shortcake bar” where everyone can assemble their own dessert. This is a fun and interactive way to serve the dish, especially for gatherings.
Equipment
- Pastry Cutter or Food Processor
- Biscuit Cutter (2.75-inch or 3-inch)
- Cast Iron Skillet (10-inch)
- Silicone Baking Mat
- Electric Mixer (Handheld or Stand Mixer)
