Strawberry Shortcakes

Strawberry ShortcakeIt’s June and suddenly I remembered that our local Manassero Farm harvests strawberries here in Southern California from December through July.  Along with many other fresh fruits and vegetables, the farm has the most delicious and beautiful strawberries.

Manassero Farm signI jumped in my car and headed to the farm to get a box of the freshest, juiciest, ruby red sweet strawberries.StrawberriesEating several on the way home, I dropped some off to my dad and brought home enough to snack on, add to our cereal, eat with ice-cream, and yogurt, and…… make one of my favorite desserts, Strawberry Shortcake. There are several ways to make strawberry shortcake and I’ve shared my favorite which includes a simple biscuit (must be the mid-west blood in me) to soak up all the delicious strawberry juice.Shortcake biscuitsThe sugar you add to the biscuits, strawberries, and cream can be increased or decreased depending on your sweet tooth. Enjoy your summer strawberries!Strawberry Shortcake

 

Strawberry Shortcake
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Strawberry Shortcake


Course Dessert
Servings 8 servings
Author Kyle

Ingredients

Biscuits

  • 2 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup cold butter cut into small cubes
  • 1 cup + 1 Tablespoon milk Tablespoon is for brushing each biscuit before baking
  • 3 Tablespoons granulated sugar divided

Strawberries and Cream

  • 3 pints (about 2 pounds) strawberries (about 2 pounds) cleaned and hulled
  • 3 Tablespoons granulated sugar plus more to taste
  • 1 1/2 cups heavy cream
  • 2 Tablespoons confectioners sugar
  • 1 teaspoon vanilla

Instructions

Biscuits

  1. Preheat the oven to 400°F and place the oven rack in the middle of the oven.

  2. Cover a baking sheet with parchment paper, a silicone baking mat, or butter lightly.

  3. In a separate bowl, sift the flour, baking powder, salt and 2 Tablespoons of sugar together.

  4. Drop the cubes of butter into the flour mixture and mix the butter in with your fingertips until the mixture is somewhat crumbly.

  5. Add the 1 cup of milk to the flour mixture and stir with a fork until combined.

  6. Drop dough onto a well-floured counter or wood board and knead for about 30 seconds until a dough forms.

  7. Roll out the dough to about 3/4 inch thick.

  8. Cut rounds using a 3″ cookie cutter or the rim of a drinking glass.

  9. Make a ball with the leftover dough and roll it out again. You should end up with 8 cut biscuits.

  10. Place on prepared baking sheet and brush each with milk and sprinkle each biscuit liberally with remaining 1 Tablespoon of sugar.

  11. Bake for 15 - 17 minutes until golden.

  12. Out of the oven, cool the biscuits off the pan and on a rack.

  13. Split in half with a fork and serve with Strawberries and Cream.

Strawberries and Cream

  1. Cut half of the strawberries in quarters and add to a large bowl.

  2. Add the granulated sugar to the bowl.

  3. You can leave these in quarters or lightly mash with a fork.

  4. Cut the remainder of strawberries in half and add to the bowl and stir.

  5. After the strawberries sit for about 30 minutes, add more sugar a teaspoon at a time if you want a sweeter strawberry topping.

  6. Beat the heavy cream, confectioners’ sugar and vanilla in a large bowl until soft peaks appear.

Recipe Notes

Gr8 Do-Ahead Tips:

  • The biscuits can be made a day ahead, wrapped in plastic and stored at room temperature.
  • The strawberry mixture can be made several hours ahead of time and kept covered in the refrigerator.
  • The whipped cream can also be whipped several hours ahead of serving time. Store tightly sealed in a container in the refrigerator.

 

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