Along with Lemon Icebox Pie, I think Strawberry Shortcake is the one of the ultimate desserts for this time of year. This recipe in particular makes me a happy guy! I love the combination of the tartness and sweetness of the strawberries; the smooth whipped cream; and the warm, sweet, crumbly, buttered biscuit. I’m not sure how you can top this treat for a summertime dessert.
Nowadays, you can find strawberries all year-round, but always look for berries that are bright red and fragrant. They always yield the most flavor. As the adage goes, you eat with your eyes first and this dessert makes a wonderful presentation. Enjoy your summer with this fantastic sweet treat.
Ingredients
(Adapted from New Basics Cookbook)
1 pint fresh strawberries, trimmed and sliced
1/4 cup sugar
1 cup heavy whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract
1 3/4 cups unbleached all-purpose flour
1 tablespoon baking powder
2 tablespoons sugar
1/2 teaspoon salt
6 tablespoons unsalted butter, cubed and very cold
3/4 cup half and half
2 tablespoons unsalted butter, melted
2 tablespoons course sugar
Mint leaves, for garnish
Instructions
Mix sliced strawberries with sugar. Set aside and let them sit at room temperature for 1 hour, stirring occasionally.
In a small bowl, whip together cream, sugar, and vanilla with an electric mixer until thick but soft. Cover and refrigerate for 30 minutes.
1. Preheat oven to 450 degrees.
2. In the bowl of a food processor, add the dry ingredients and pulse to mix. Add very cold butter and pulse several times until mixture resembles course crumbs.
3. Pour flour mixture into a medium bowl and mix with half and half until it comes together in a ball. Transfer dough to a floured surface and knead for 30 seconds.
4. Pat dough into a 3/4 inch thick circle. With a 2 3/4 inch cookie cutter, cut 6 biscuits.
5. Place biscuits 1 inch apart on a baking sheet, brush with melted butter, and sprinkle with course sugar. Bake for 13-15 minutes or until puffed and golden.
1. With a sharp serrated knife, halve warm biscuits.
2. Brush bottom with melted butter.
3. Spoon strawberries with their juices on each biscuit bottom. Top with a dollop of whipped cream.
4. Cover with biscuit top at an angle and garnish with fresh mint leaves.
https://southernboydishes.com/2013/05/30/strawberry-shortcake/
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What a cute little shortcake! I love shortcakes made with biscuits and I love your biscuit recipes – half and half! YUM!
Who doesn’t love strawberry shortcake? So gorgeous!