My favorite part of this time of year is an abundance of fruit. I’ve been eating several peaches a day for the last week, and I’m headed to the store shortly to load up on fruit for this week. My love of fruit, stems from growing up eating fruit for dessert. My mom could probably live off of nothing but fruit so naturally when I was trying to decide what to make for her birthday (back in March), it had to involve fruit! Strawberry shortcake fit the bill! I love how lightly sweet strawberry shortcakes are; they’re the perfect summer dessert!
Strawberry shortcake consists of macerated strawberries, whipped cream & white cake or cream biscuits. I fall into the camp that says biscuits are a requirement. This particular recipe calls for the use of buttermilk but cream biscuits are certainly great too (our favorite recipe is here). Enjoy!
1 1/2 cups all-purpose flour
1 1/2 Tbsp granulated sugar
1 1/2 tsps baking powder
Rounded 1/4 tsp kosher salt
1/4 tsp baking soda
1/4 cup cold unsalted butter, cut into 1/2-inch cubes
3/4 cup buttermilk
1 Tbsp cream for brushing biscuits
coarse sugar for dusting biscuits (optional)
Strawberry Shortcake Assembly:
2 lbs strawberries, trimmed and quartered
1 Tbsp fresh lemon juice
2 Tbsp granulated sugar (divided)
1 1/2 cups heavy (whipping) cream
1/2 tsp pure vanilla extract
Sift together all-purpose flour, 1 1/2 Tbsp granulated sugar, baking powder, salt, and baking soda. Blend in butter with your fingertips until mixture resembles coarse meal. Add buttermilk and stir with a fork until a dough just forms (dough will be moist).
Turn dough out onto a well-floured surface and knead gently 6 times. Pat out dough on a floured surface with floured hands, reflouring surface if necessary, into an 8- by 5 1/2-inch rectangle. Trim all 4 sides with a knife, dusting knife edge with flour before each cut. Cut rectangle in half lengthwise, then into thirds crosswise to form 6 (2 1/2-inch) squares, flouring knife between cuts. Transfer to an ungreased baking sheet. Chill biscuits for 20 minutes.
Put oven rack in middle position and preheat oven to 425°F. Brush the tops of the shortcakes lightly with 1 Tbsp heavy cream and sprinkle lightly with the coarse sugar. Bake until golden, 12-15 minutes, then transfer to a rack to cool to room temperature.
While the shortcakes are baking, toss strawberries with 1 Tbsp granulated sugar and lemon juice together in a bowl. Let stand at room temperature until juices form, at least 10 minutes, or refrigerate until ready to use, up to 2 hours.
To serve, split the shortcakes in half horizontally and set the tops aside. Place the bottoms on 6 dessert plates and heap strawberries over them. Spoon whipped cream generously over the strawberries and replace the shortcake tops.
Source: Adapted from Gourmet