Summer
Strawberry Shortcake
Warm cream biscuits, sugared strawberries, and softly whipped cream, exactly what a June basket wants.
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Yield
- Serves 8
- Category
- Baking
- Source
- The Home Almanac kitchen
Ingredients
- 6 cups strawberries, hulled and sliced
- 1/3 cup granulated sugar, divided
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold butter, cubed
- 3/4 cup 10 percent cream
- 1 egg
- 1 tsp vanilla
- 1 cup whipping cream
- 1 tbsp icing sugar
Steps
- Toss the strawberries with 3 tbsp granulated sugar and set aside while you bake the biscuits.
- Heat the oven to 220 C (425 F) and line a baking sheet with parchment.
- Whisk the flour, remaining granulated sugar, baking powder, and salt.
- Cut in the butter until crumbly. Whisk the cream, egg, and vanilla, then stir in just until a soft dough forms.
- Pat into a 2 cm thick round, cut into 8 biscuits, and bake 13 to 15 minutes, until golden.
- Whip the whipping cream with icing sugar. Split the warm biscuits and fill with strawberries and cream.
Notes
Let the berries sit at least 20 minutes so they make their own syrup. The biscuits are best the day they are baked.
Pairing Serve with extra berry juice spooned over the top.
Start with the harvest
This recipe is tied to strawberries. Find strawberries near you.
Tools
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- Rimmed baking sheet
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