Strawberry Shortcake Recipe
- 15 minutes
- 25 minutes
IngredientsStrawberries and whipping cream:
- 3 baskets of fresh strawberries
- 1/2 cup sugar
- Whipping cream
MethodRemove the stems from the strawberries. Slice into thin (1/4" to 1/8") slices. Put into a large bowl. Add 1/4 cup to 1/2 cup of sugar (depending on how sweet the strawberries are to begin with) and mix into the strawberries. Set aside at room temperature to macerate (which means that the sugar will soften the strawberries and help release their juices).
After the strawberries have been sitting for 20 minutes or so, take a potato masher and mash them a little. Not too much, just enough to get more juice out of them.
Whip the cream, adding a drop or two of vanilla and a teaspoon of sugar.
To serve, break up one biscuit per person into big pieces into a bowl. Ladle strawberries over the biscuit. Add a dolop of whipped cream.
Biscuits from scratch
- 3 cups all purpose flour
- 3 Tbsp granulated sugar
- 1 1/2 Tbsp baking powder
- 3/4 teaspoon salt
- 12 Tbsp cold unsalted butter, cut into small pieces
- 1 1/2 cups heavy cream
- 1 1/2 teaspoons vanilla extract
Turn the dough out onto a lightly floured work surface and pat it into an 8-inch square, 3/4 to 1 inch thick. Transfer the dough to a baking sheet lined with parchment or silpat, cover with plastic and chill for 20 minutes in the refrigerator. Heat the oven to 425ºF. Remove the dough from refrigerator. Cut the dough into 9 even squares and spread them about 2 inches apart from each other on the baking sheet. Bake until the biscuits are medium golden brown, 18 to 20 minutes.
Makes 9 biscuits. (Adapted from Fine Cooking Magazine, July 2003)
- 2 1/3 cups Bisquick baking mix
- 3 Tbsp butter, melted
- 1/2 cup milk
- 3 Tbsp sugar
Heat oven to 425°F. Stir baking mix, melted butter, milk, and 3 Tbsp of sugar in a mixing bowl until soft dough forms. Drop by 6 spoonfuls on to a greased cookie sheet. Bake 10-12 minutes or until golden brown.
Makes 6 biscuits