Biscuit Strawberry Shortcake

Strawberries + Biscuits + Whipped Cream = Perfection.

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Biscuit Strawberry Shortcake

Yields:  4 servings

Total Time:  1 hr. 15 min.

Prep Time:  1 hour (includes chilling dough)

Bake Time:  15 min.

 

Sweetened Strawberry Ingredients

  • 16 oz. strawberries
  • 2 oz. granulated sugar (approximately ¼ cup)

Biscuit Ingredients

  • 6 oz. all-purpose flour (approximately 1 ¼ cups)
  • 1 Tbsp. granulated sugar
  • 2 tsp baking powder
  • ½ tsp kosher salt
  • 2 oz. chilled butter, diced
  • 4 oz. milk
  • ½ oz. butter, melted

Whipped Cream Ingredients

  • 8 oz. heavy whipping cream
  • 2 tsp. granulated sugar
  • 1 tsp. vanilla extract

 

Directions

  1. Trim the strawberries and slice.  Stir in the sugar and let sit at room temperature while you make the biscuits.
  2. To make the biscuits, stir together the flour, sugar, baking powder, and salt in a large bowl.
  3. Cut the chilled butter into the dry mixture using a pastry cutter or fork.
  4. Pour in the milk and stir until just combined.
  5. Place the dough on a floured surface and gently form it into a 1 inch thick square (5 x 5 inches).
  6. Gently knead the dough by folding it in thirds.  Pat it out into a rectangle (6.5 x 4 inches) and fold in thirds again.  Pat into a 1 inch thick rectangle (5.5 x 3 inches).
  7. Wrap in plastic wrap and refrigerate for 30 minutes.
  8. Preheat the oven to 425 degrees Fahrenheit.
  9. Place the dough on a floured surface and dust the top with flour.
  10. Pat into a rectangle about ¾ inch thick (7 x 5 inches).
  11. Cut into 4 rectangles and place on a baking sheet lined with parchment paper.
  12. Brush the tops with the melted butter and sprinkle with some extra granulated sugar.
  13. Bake until golden brown, about 15 minutes.  Cool slightly.
  14. While the biscuits are cooling, make the whipped cream.  Combine the heavy cream, sugar, and vanilla extract in a large bowl.  Whip until soft peaks form.
  15. Cut the biscuits in half.  Add the sweetened strawberries and a dollop of whipped cream to the bottom half.  Replace the top and enjoy!

I am on a berry kick!  Strawberry shortcake has always been one of my favorite desserts.  Really easy to make and perfect for picnics!  This is also great layered in mason jars.

Here are the ingredients for the strawberry filling (strawberries and sugar) and whipped cream (heavy cream and vanilla extract):

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I like to prepare the strawberries first, so they can sit and release all their juices while the biscuits are being prepared (this process is called maceration).

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Trim the strawberries and slice them up.  Sprinkle with sugar and stir until combined.

 

Biscuit time!  We’ll need the usual suspects:  all-purpose flour, kosher salt, baking powder, chilled butter, milk, and sugar.

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Stir together the dry ingredients – flour, salt, baking powder, and sugar.

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Then cut in the chilled butter.  Just like pie crust!

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Once the butter is incorporated, add the milk and stir until it is just combined.

Place the dough on a lightly floured surface and form into a square.

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Gently knead the dough by folding it in thirds.  Then pat it into a rectangle.

Then fold the dough in thirds again.

And gently pat into a rectangle.  Look at those layers!

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Wrap the dough in plastic wrap and place in the refrigerator for 30 minutes.  Like pie crust, we want the biscuit dough to rest.

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After 30 minutes in the cooler, place the dough on a floured cutting board.  Pat out the dough and cut into rectangles.  In my book, rectangle biscuits > circle biscuits – no waste, overworked dough and no tough biscuits.

Place the biscuits on a baking sheet lined with parchment paper.

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Brush the tops with a little melted butter.

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And sprinkle with a little extra sugar.

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Aren’t they pretty?  Bake these for about 15 minutes or until they are golden brown.

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What beautiful, flaky biscuits!

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Allow the biscuits to cool slightly.  This is the perfect time to whip up the cream!  Combine the sugar, vanilla extract, and heavy whipping cream.

Beat until soft peaks form.  This is the perfect light and fluffy topping!

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Oh!  Totally wanted to show you this.  Look at all the juice that’s been released:

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Assembly station!

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Cut the warm biscuits in half, top with the sweetened strawberries and a pile of whipped cream.  I love whipped cream… how can something be so dangerously delicious?

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What a sight!

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I find these biscuits are best served warm.  If you have any extra whipped cream or strawberries (highly unlikely), store tightly sealed in the refrigerator.  Biscuits can be stored at room temperature.  Enjoy this perfect summer dessert!

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3 Comments Add yours

  1. Oh yes! Perfect for summer! Love the biscuit recipe! We usually ate strawberries with my grandmothers pound cake but I love a good shortcake too! Yum

    Liked by 1 person

    1. Oh yum!! Pound cake and strawberries sounds divine!

      Liked by 1 person

      1. Actually I was grown before I realized that combination wasn’t ‘strawberry shortcake’ ha! We had homemade ice cream in the summer!

        Liked by 1 person

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