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Strawberry Shortcakes

Strawberry Shortcakes

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Sure, it’s so easy to buy the premade shortcakes at the grocery store bakery, but trust me, these Strawberry Shortcakes are with the effort of making them homemade!

Strawberry Shortcakes

And they’re not as hard to make as you might think. Just mix up the biscuit dough and make the strawberry topping and whip up the cream and that’s it! You can even make these a few hours in advance before guest arrive to create an impressive dessert for friends.

Strawberry Shortcakes

Check out these biscuits! I love that they have that sugary crust on top to give these strawberry shortcakes a bit of texture.

Strawberry Shortcakes

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Strawberry Shortcakes

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Adapted from Cook’s Illustrated

Strawberry Shortcakes

Strawberry Shortcakes

Yield: 6
Prep Time: 25 minutes
Cook Time: 12 minutes
Additional Time: 10 minutes
Total Time: 47 minutes

Homemade biscuits with a sugary sweet crust, filled with fresh strawberries and whipped cream.

Ingredients

SPECIAL TOOLS

STRAWBERRIES

  • 2 1/2 pounds strawberries, hulled
  • 6 tablespoons granulated sugar

BISCUITS

  • 2 cups all-purpose flour
  • 5 tablespoons granulated sugar, divided
  • 1 tablespoon baking powder
  • 1/2 teaspoon table salt
  • 8 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
  • 1/2 cup plus 1 tablespoon half-and-half
  • 1 large egg, lightly beaten
  • 1 large egg white, lightly beaten

WHIPPED CREAM

  • 1 cup heavy cream, chilled
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla extract

Instructions

STRAWBERRIES

  1. In a large bowl, with a potato masher, mash about 3 cups of the strawberries. Slice the remaining 5 cups strawberries and stir into the crushed berries and add sugar. Stir to combine and set aside until sugar has dissolved and berries are juicy, at least 30 minutes and up to 2 hours.

BISCUITS

    1. Adjust an oven rack to the lower-middle position and heat oven to 425 degrees. Line a baking sheet with parchment paper. In a food processor, process 3 tablespoons sugar, baking powder and salt until combined. Sprinkle butter over top and pulse until the mixture resembles coarse crumbs, about 15 pulses. Pour mixture into a large bowl.

    2. In another bowl whisk together the half and half, and whole egg until combined. Stir into the flour mixture until large clumps form. Invert dough onto a light flowered counter and knead lightly until the dough comes together, being sure not to overwork the dough.

    3. Form a 9 by 6 inch rectangle with ¾ inch thickness and with a 2 ¾ inch biscuit cutter, cut out 6 dough rounds. Place dough on the prepared baking sheet, leaving about 1 ½ inch space around the dough rounds. Brush top of each dough round with egg white and sprinkle remaining 1 tablespoon sugar over the tops.

    4. Bake the biscuits until they are golden brown, about 12 to 14 minutes, rotation the pan halfway through baking. Let biscuits cool on a cooling rack for 10 minutes.

    WHIPPED CREAM

    1. In the bowl of a stand mixer, with the whisk attachment attached, beat whip cream, sugar, and vanilla on medium-low speed until foamy, about 1 minute. Increase the speed to high and whip for about 1 to 3 minutes until soft peaks form. Don’t over mix or the whipped cream will start to lose its smooth and creamy texture.

    ASSEMBLE

    1. Split each biscuit in half and place bottoms on individual plates. Spoon portion of strawberries over each bottom half, dollop with whipped cream and place other half of biscuit on top. Top with more whipped cream and strawberries and serve immediately.


    Notes

    MAKE AHEAD: Unbaked biscuits can be refrigerated, covered with plastic wrap for up to 2 hours.

    STORAGE: Cooled biscuits can be stored at room temperature for up to 1 day. Before assembling, reheat in 350 degree oven for 3 to 5 minutes.

    Nutrition Information:
    Yield: 6 Serving Size: 1
    Amount Per Serving: Calories: 610Total Fat: 32gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 148mgSodium: 461mgCarbohydrates: 73gFiber: 5gSugar: 36gProtein: 9g

    *Nutrition information is an estimate and will vary.*

    Did you make this recipe?

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    thehungrymum

    Monday 10th of August 2015

    d'lish! I have never had strawberry shortcake but it looks so yummy.

    Jamie Eason’s Pumped Up Protein Pancakes | The Cake Chica

    Monday 3rd of August 2015

    […] But being the foodie that I am I had to put my take on it. I used the strawberry filling from my Strawberry Shortcake recipe for the topping on these and just switched out the granulated sugar with coconut sugar. It […]

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