The perfect springtime dessert – this Strawberry Shortcake is just the thing for those times when the strawberries look so good at the market that you buy way too many (that happens to me every spring.) I prefer to make shortcake biscuits in this dessert, rather than traditional buttermilk biscuits, which are used in other variations. Shortcake biscuits are lighter and sweeter and go wonderfully well with whipped cream and strawberries.
I make this quickly and easily in a food processor but you can also make it by hand, spending just a few extra minutes using a pastry cutter. You’ll love this version of Strawberry Shortcake – and you can always use your extra strawberries for Strawberry Rhubarb Pie or Fresh Strawberry Pie.
Strawberry Shortcake
8
servings20
minutes18
minutesIngredients
- For the strawberries:
6 cups hulled and quartered strawberries
3/4 cup sugar
juice of 1/2 lemon
- For the biscuits:
3 cups all-purpose flour
1/2 cup sugar
1 1/2 Tbsp baking powder
1 tsp salt
3/4 cup butter (1 1/2 sticks,) cut into pieces and chilled
2 eggs, lightly beaten
3/4 cup half and half
- For the tops:
1/4 cup cream
sanding sugar
1 recipe Whipped Cream
mint leaves (optional)
Directions
- For the strawberries:
- In a medium bowl, crush 2 cups strawberries. Add the remaining 4 cups quartered strawberries, 3/4 cup sugar, and lemon juice. Stir and set aside for 30 minutes.
- For the biscuits:
- Preheat the oven to 400° F.
- In a food processor, combine the flour, sugar, baking powder and salt. Pulse 3-4 times.
- Add the chilled butter pieces and process until the mixture resembles a coarse meal.
- Add the eggs and the half and half to the dry ingredients, pulse 3-4 times, or just until large clumps form.
- Turn out onto a floured board and knead just until it all comes together.
- Pat the dough into a rectangle, about 3/4-1 inch thick. Using a medium-sized biscuit cutter, cut out 8 biscuit rounds. Make sure to flour the cutter between uses and cut straight down, don’t twist. Place biscuits evenly on a baking pan.
- Brush the tops of the biscuits with cream and sprinkle with sanding sugar.
- Bake for 18-20 minutes, or until the tops are golden brown. Set biscuits on a wire rack to cool.
- To serve:
- Slice biscuits in half horizontally with a serrated knife and place bottom halves on individual dessert plates.
- Spoon whipped cream over the bottom halves. Spoon strawberries over the whipped cream, and replace top half of biscuits.
- Add a bit of leftover whipped cream and strawberries to the top, add a mint leaf, if desired, and serve immediately.
Notes
- Use the macerated strawberries within two hours of they will start to lose their shape and become soggy.
- Want to change up this recipe a bit? Try adding a splash of balsamic vinegar to the strawberries (omit the lemon juice. )
- I love this set of fluted biscuit cutters for this recipe: SUR LA TABLE STAINLESS STEEL FLUTED BISCUIT CUTTERS, SET OF 5, Experiment with the different sizes to get exact biscuit you want.
So yummy! Followed the recipe exactly and it turned out wonderfully.
I’m glad you liked it! The biscuit is a little different but it’s perfect for the strawberries and whipped cream.