Description
Easy and delicious, you will never buy shortcakes again! These homemade strawberry shortcakes are the perfect summer dessert.
Ingredients
Biscuit Ingredients:
2 1/4 cups all-purpose flour
1/4 cup granulated sugar
4 teaspoons baking powder
1/4 teaspoon salt (I always use sea salt)
1/2 cup cold salted butter, plus 1 tablespoon melted
1 cup buttermilk
Strawberry Ingredients:
1 pint strawberries, stemmed, hulled and sliced
Juice and zest of 1 lemon
2 tablespoons granulated sugar
finely minced mint
Vanilla Whipping Cream Ingredients:
1 cup heavy whipping cream
2 teaspoons vanilla extract
Instructions
In a large mixing bowl, whisk together the dry ingredients, flour through salt. Cut the 1/2 cup butter into small cubes, and rub the butter into the flour mixture with your fingers. Try to work somewhat quickly, so you don’t melt the butter with the heat of your hands. Once the mixture resembles course crumbs, pour in the buttermilk. Mix the buttermilk in with a fork. Mixture will be wet, but you should be able to form it into a ball without it sticking too much to your hands. If it’s too sticky, sprinkle a little bit of flour into the sticky spots.
Dust flour onto a clean work surface, such as a large cutting board. Turn the biscuit dough onto the surface, and form into a 1″ high square. Dip a 3″ biscuit cutter or rim of a water glass into flour, and cut biscuits out of the dough. Place each biscuit onto a baking sheet lined with parchment paper. You should get 6-8 biscuits, depending on their size.
Melt the remaining 1 tablespoon butter in a small bowl, and brush it onto the top of each biscuit. Sprinkle each with a bit of granulated sugar.
Put the baking sheet with biscuits into the refrigerator, and let chill for about 30-45 minutes. Near the end of the chill period, preheat your oven to 400 degrees F. Transfer the baking sheet directly from the fridge into your preheated oven. Bake for 20 minutes, rotating the baking sheet halfway through.
For the Strawberries: An hour before serving, combine all of the strawberry ingredients in a medium bowl, stirring well. Cover with plastic wrap, and allow to sit at room temperature for an hour.
For the Vanilla Whipping Cream: In a large mixing bowl, beat the cream with a hand mixer until thick. Add the vanilla extract. Continue to beat until the cream holds soft peaks.
To Assemble: Cut each cooled biscuit in half. Top each half with vanilla whipped cream and strawberries. Enjoy!
Notes
All the components of these shortcakes can be made ahead of time! Store the biscuits wrapped with plastic wrap or in a ziplock bag at room temp for up to 3 days. The whipped cream can be made the day before, and so can the strawberries! Store both the cream and strawberries covered in the fridge until ready to use.
Pop of Gold | 5th Jun 19
These look beautiful and delicious! How perfect for summer!
Unknown | 6th Jun 19
Such a perfect summer dessert, Kirsten!!
Unknown | 6th Jun 19
Such a perfect summer dessert, Kirsten!!