Week 26 – Strawberry Shortcake
Independence Day is coming up so I wanted to do something on brand, but also unexpected.
Forget the usual flag pie, while cute, it is expected, nerve-wracking to carry, and can be messy to serve. Enter the unexpected hero of the holiday, Strawberry Shortcake! (Watch the video HERE)
Traditionally served with strawberries, I find that some blueberries give you that patriotic color combination. Unlike pie, this dessert is transportable, and not overly heavy on the tummy! Toss the biscuits in a bag, have your prepared fruit in some bowls, and a can of store-bought whipped topping and you are ready for the road!
WORD OF WARNING: I rolled my biscuits too thin. They do rise during the baking process, but mine were WAY too thin to begin with. 1/2 to 3/4 of an inch is what you are aiming for. I just got carried away with my new rolling pin.
Details
9 biscuite
25 minutes
10-12 minutes
Print
Ingredients
- Berries
2 quarts (1336g) strawberries, trimmed of their leaves
1/2 cup (99g) granulated sugar
2 teaspoons lemon juice, fresh preferred
- Biscuits
3 1/2 cups (420g) all purpose flour
1 teaspoon table salt
1 tablespoon (11g) baking powder
1/2 teaspoon baking soda
1/4 cup (36g) buttermilk powder
3 tablespoons (35g) granulated sugar
8 tablespoons (113g) unsalted butter or 1/2 cup (92g) vegetable shortening, cold
2 teaspoons vanilla
1 large egg
1 cup (227g) milk
2 teaspoons milk, optional; for topping
2 teaspoons granulated sugar, optional; for topping
- Topping
1 cup (227g) whipping cream (or prepared whipped topping)
Directions
- To prepare the fruit: Mash 2 cups of the strawberries. Slice the remaining strawberries, and mix all of the berries with the sugar and lemon juice. Let rest 1 hour.
- Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment.
- To make the biscuits: Whisk together the dry ingredients, and work in the cold butter or shortening until the mixture is crumbly.
- Whisk the vanilla and egg with the milk, then add all at once to the dry ingredients and stir until the liquid is absorbed.
- Turn the dough out onto a lightly floured surface and knead four or five times, just until it holds together. Pat the dough out until it’s about 1/2″ to 3/4″ thick, and cut it into 2 1/2″ to 3″ circles.
- Place the biscuits on the prepared baking sheet, brush the tops with milk for a shiny surface, and sprinkle with sugar.
- Bake for 10 to 12 minutes, until the tops are golden brown. Remove them from the oven and cool for 15 minutes before serving.
- To assemble the shortcakes: Whip the cream until soft peaks form.
- Just before serving, split open the biscuits, spoon half the berries and whipped cream on the bottom half, top with remaining biscuit halves, and spoon on the remaining berries and cream.
