Summer = Strawberry Shortcake.
I have fond childhood memories of picking strawberries at Malerba’s Farm in Norwich, Connecticut. Unfortunately, this time of year, there are NO places to pick strawberries in Phoenix. It is too hot. However, the local grocery stores have California-grown berries that actually taste like strawberries. I researched a good recipe on the internet and found this one from Two Peas & Their Pod.
Preparing the strawberries is very easy. Hull and slice or quarter the berries.
Sprinkle the berries with sugar and stir. As the berries sit in the sugar, they will macerate and get juicy.
As you know, grocery stores offer those spongy individual cakes for this, but nothing beats a homemade biscuit. The prep time for this recipe is approximately 40 minutes…and well worth it.
In a large bowl, sift together the flour, sugar and baking powder. I like to use unbleached all purpose King Arthur Flour.
In order to have flaky biscuits, it is critical to cut in the butter correctly. You will want to mix it sparingly, allowing for chunks of butter.
Add the heavy cream and vanilla and mix until just combined.
Lightly knead the dough together to incorporate all the crumbly dough pieces. Do not over mix. Press the dough into the circle, about 1-inch thick and cut into rounds.
Place the biscuits on the baking sheet and refrigerate for at least 20 minutes. Brush with heavy cream and sprinkle with sugar. The recipe calls for turbinado sugar (which I didn’t have), but I used coconut sugar instead. My guess is any sugar will do.
Bake the biscuits until golden brown, about 15-20 minutes. Let cool completely.
Cut the biscuits in half horizontally. Spoon the strawberries over the bottom of the biscuit and add a dollop of whipped cream.
Fruit is nature’s candy. Enjoy it all this summer!
Strawberry Shortcake recipe by Two Peas & Their Pod.
Ingredients
- 1 1/2 pounds strawberries, stemmed and sliced and quartered
- 1/3 cup granulated sugar
- 3 cups all purpose flour
- 1/4 cup granulated sugar
- 2 Tablespoons baking powder
- 1 teaspoon salt
- 3/4 cup cold unsalted butter, cut into small pieces
- 1 1/3 cups cold heavy cream
- 1 teaspoon pure vanilla extract
- 2 Tablespoons heavy cream, for brushing on shortcakes
- 1 cup heavy whipping cream
- 3 Tablespoons confectioners' sugar
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
- Slice or quarter the strawberries and place them in a large bowl.
- Cover with granulated sugar and stir.
- Cover and refrigerate the strawberries while you make the shortcakes so they can get juicy.
- Preheat oven to 425 degrees F.
- Line a large baking sheet with a baking mat or parchment paper. Set aside.
- In a large bowl, sift together the flour, sugar and baking powder. Mix in the salt.
- Add the small pieces of cold butter and use a pastry blender, fork or your clean hands to cut the butter into the dry ingredients.
- Mix until you have pieces that are the size of peas.
- In a small bowl, stir together the cold heavy cream and vanilla extract.
- Pour the mixture over the flour mixture and stir until just combined.
- Turn out onto a lightly floured surface and lightly knead the dough together to incorporate all of the crumbly dough pieces. Do not over mix.
- Press the dough into a circle, about 1-inch thick and cut into rounds, using a biscuit cutter.
- Place the biscuits onto the prepared baking sheet, about 2 inches apart.
- Place the pan in the refrigerator and chill the biscuits for 20 minutes before baking.
- Use a pastry brush to brush the chilled biscuit tops with heavy cream.
- Sprinkle tops generously with turbinado sugar.
- Bake the biscuits until golden brown, about 15-20 minutes. Let cool completely.
- While the biscuits are cooling, make the whipped cream.
- In the bowl of a stand mixer, whip the heavy cream, sugar, vanilla and pinch of salt until the cream has stiff peaks.
- To assemble the shortcakes, cut the biscuits in half horizontally. Spoon the strawberries over the bottom of the biscuit and add a dollop of whipped cream. Top with the other biscuit half. Add more strawberries and whipped cream, if desired.
- If you want to make the shortbread biscuits ahead of time, you can. Place the unbaked biscuits on a lined baking sheet and freeze. When frozen, transfer the biscuits to a freezer bag and freeze for up to one month. When ready to bake, preheat oven to 425 degrees and bake for 23-26 minutes. You can also freeze baked shortcakes in a freezer bag for up to one month.Defrost before serving. You can warm them up in the oven, if desired.
Gabie - Tea End Blog says
Oh my! This looks so delicious! I like King Author’s Flour also… It’s so simple too that I’ll have to try it. Thanks for sharing this delicious recipe!