I love strawberry shortcake – especially when the strawberries are in season and so flavorful. I have always preferred warm biscuits to angel food cake for the base, they just seem to complement the berries more. Then when you can top off the strawberries and warm biscuits with homemade whipped cream with vanilla added, you create the perfect spring dessert.
We made this Strawberry Shortcakes recipe for our Easter lunch. Because we were busy, I only got one photo – but trust me – these are delicious!
If you have never looked through a Cook’s Illustrated magazine or cookbook, you might want to take a glimpse next time you are in the grocery store or book store. They have such good recipes – and very detailed directions. Plus they explain why the recipes work – the research behind the recipe.
Strawberry Shortcakes
Ingredients
Fruit
- 2 1/2 pounds strawberries, hulled (8 cups)
- 6 tablespoons sugar
Biscuits
- 2 cups all-purpose flour
- 5 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons lemon zest, optional (not in originial recipe)
- 8 tablespoons unsalted butter, but into 1/2 inch pieces and chilled
- 1/2 cup + 1 tablespoon half-and-half or milk
- 1 large egg, lightly beaten
- 1 large egg white, beaten
Whipped Cream
- 1 cup heavy cream, chilled
- 1 tablespoon sugar
- 1 teaspoon vanilla
Instructions
Fruit
- Crush 3 cups strawberries in a large bowl with potato masher. Slice remaining 5 cups of berries. Stir sliced berries and sugar into crushed berries. Set aside until the sugar has dissolved and berries are juicy, at least 30 minutes or up to 2 hours.
Biscuits
- Adjust oven rack to lower-middle position and hear oven to 425 degrees. LIne baking sheet with parchment paper.
- Pulse flour, 3 tablespoon sugar, baking powder, salt, and lemon zest (if using) in food processor until combined. Scatter butter pieces over the top and pulse until the mixture resembles coarse corn meal, about 15 pulses. Transfer mixture to a large bowl.
- Whisk half-and-half (or milk) and whole egg together in a bowl, then stir into flour mixture until large clumps form. Turn out onto lightly floured counter and knead lightly until the dough comes together (do not overwork dough).
- Pat dough into 9 by 6-inch rectangle, about 3/4 inch thick. Using floured 2 3/4-inch biscuit cutter, cut out 6 dough rounds. Arrange biscuits on prepared baking sheet, spaced about 1 1/2 inches apart. Brush tops tih the egg white and sprinkle evenly with remaining 2 tablespoons of sugar. (Unbaked biscuits can be refrigerated, covered with plastic wrap, for up to 2 hours)
- Bake until biscuits are golden brown, 12-14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack and let biscuits cool for 10 minutes. (Cooled biscuits can be stored at room temperature for up to 1 day. Before assembling, reheat in 350-degree oven for 3-5 minutes.)
Whipped Cream
- Using standard mixer fitted with whisk, whip cream, sugar and vanilla on medium low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes.
Assembly
- Split each biscuit in half and place bottoms on individual plates. Spoon portion of berries over each bottom, dollop with whipped cream and cap with biscuit tops. Can add additional layer of berries and whipped cream, if desired. Serve immediately.
