Strawberry Shortcake
Strawberry shortcake is simple but elegant. The biscuit, cream, and strawberries work together to form a magical summer dessert. Best of all, it is so quick and easy to make - perfect for a summer evening.
Servings: 6 shortcakes
Ingredients
For the strawberry mixture:
- 1 1/2 cups strawberries rinsed and hulled
- 2 tablespoons - 1/3 cup granulated sugar add to taste
- 1/2 teaspoon lemon juice optional
For the biscuits:
- 1 cup all purpose flour
- 1 cup whole wheat flour or substitute all purpose flour
- 2 tablespoons baking powder
- 2 teaspoons granulated sugar
- 1/8 teaspoon salt
- 6 tablespoons cold unsalted butter cut into 6-8 pieces
- 1 cup milk whole or 2%
For the whipped cream:
- 2 cups whipping cream
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
Instructions
Make the strawberry mixture:
- Slice the strawberries into halves or quarters, depending on the size. Add around 1/4 of the strawberries into a bowl and smush with a fork. Add the rest of the sliced strawberries along with the sugar and lemon juice. Stir to combine and set aside for at least 30 minutes.
Make the biscuits:
- Preheat oven to 425º F and line a baking sheet with parchment paper.
- Whisk all purpose flour, whole wheat flour, baking powder, sugar, and salt together in a large bowl. Transfer to a food processor along with the pieces of butter. Pulse a couple of times until the mixture has small to medium sized crumbs. (See notes for alternatives if you do not have a food processor.) Add the mixture back into the large bowl and add the milk. Stir until a rough dough forms.
- Flour a work surface and dump out the dough. Pat it into a rectangle shape, around an inch thick. Then fold it in half and repeat three more times. Then pat the dough out one last time until the rectangle is roughly 9 inches by 6 inches and 1 inch thick. Use a sharp biscuit cutter to cut out 6 biscuits, around 3 inches across. (Do not twist the biscuit cutter.) If you do not have a biscuit cutter, use a sharp knife and cut the dough into 6 even squares, 3 inches by 3 inches.
- Transfer the biscuits to a parchment lined baking sheet. Bake for 10 to 15 minutes or until golden brown. Once done baking, remove from oven and transfer to cooling rack.
Make the whipped cream:
- In a large bowl, add the whipping cream and beat on medium-high speed until slightly thickened. Then add the sugar and vanilla extract and continue beating until medium peaks.
Assemble:
- Once the biscuits have cooled slightly, split them in half like a hamburger bun. Add a scoop of whipped cream followed by a spoonful of the strawberries. Then cover with the top half and add another scoop of cream followed by another spoonful of the strawberries. Serve immediately and enjoy!
Notes
To make the biscuits without a food processor, simply cut the butter into the flour with a pastry cutter or fork. You can also freeze the butter and grate it into the flour using a box grater.
The heat from the biscuits will start to melt the whipped cream so make sure to serve immediately.