Strawberry Shortcake

What better way to conjure up memories of youth than with a batch of strawberry shortcake? Now that you-pick strawberries are ready for gathering at local farms (Butler’s Orchard), it’s time to get out and get the best berries and forget about the mealy ones from Whole Foods! As for the biscuits, The best ones are of course, made from scratch with a bit of cream and butter. Here’s my recipe…

Strawberry Shortcake

2 cups flour
1/4 cup sugar
2 tsp baking powder
1/8 tsp salt
1/3 cup unsalted butter, COLD and cut into small pieces
1 large egg, lightly beaten
1 tsp vanilla extract
1/2 cup light whipping cream or half and half

Egg Wash
1 large egg, lightly beaten
1 tbsp cream

Strawberries for Filling
2 pounds fresh strawberries, hulled and sliced
1/4 cup sugar

Whipped Cream for Topping
1 cup heavy whipping cream
1/2 tsp vanilla extract
1 tbsp sugar

To make the biscuits:

Preheat the oven to 400 degrees F. Line a baking sheet with parchment.

In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into the flour mixture using a pastry blender or two knives. The mixture should resemble coarse crumbs.

In another bowl, whisk together the egg, cream and vanilla. Add to the flour mixture, stirring just until the dough comes together. Be careful to not overmix the dough.

Transfer to a lightly floured surface and knead gently four or five times. Pat the dough into a circle what is about 8 inches round and 1 inch thick. With a 3 inch cookie cutter, cut into rounds and place on the prepared baking sheet.

Make the egg wash by combining the other egg and cream. Brush over the top of the biscuits.

Bake biscuits for 15-20 minutes or until golden brown. Transfer to a wire rack to cool.

To prepare the strawberries

Place about 1/3 of the strawberries in a medium bowl and mash gently with a fork or potato masher. Add the remaining strawberries and stir in the sugar. Set to macerate at room temperature for 30-60 minutes or until nice and juicy!

To make the whipped cream

In a large mixing bowl, combine the whipping cream, vanilla and sugar. Cover and chill in the fridge for at least 30 minutes. When chilled, beat the mixture until stiff peaks form. The whipped cream will hold for several hours in the fridge.

To assemble

Cut the biscuits in half and place the bottom half (soft side up) on a dessert plate. Top with some of the strawberries and some of the whipped cream. Place the top half of the biscuit on the whipped cream. Dust with powdered sugar and serve.




Filed under dessert, Food, Recipes

2 responses to “Strawberry Shortcake

  1. What a great recipe for strawberry shortcake. One of my favorites. Thanks

  2. Pingback: » Fresh from the Market, DC

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