Strawberry shortcake…the perfect summer dessert! As I was walking past all of the yummy seasonal fruit at the grocery store this weekend I saw a bunch of yellow foam like disks sitting next to the display of strawberries. There was a sign next to it with the words “strawberry shortcake” written in bright chalk. I looked at the luscious strawberries and then down at the pitiful pre-made shortcake cups. Strawberry shortcake sounded wonderful, however, those pre-made cups did not. It was at that moment that I picked up the strawberries and decided that I was going to make my own strawberry shortcake-biscuits and all! This recipe is so easy to make you will be asking yourself, did I really use to buy those things? A perfect cream biscuit topped with strawberries and heavenly whipped cream…does it get any better than this?
- 2 cups all-purpose flour
- 1/4 cup granulated white sugar
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 1/3 cup cold unsalted butter
- 1 large egg, lightly beaten
- 1 teaspoon pure vanilla extract
- 1/2 cup heavy whipping cream
- 1 large egg, lightly beaten
- 1 tablespoon heavy whipping cream
- 2 pounds fresh strawberries, hulled and sliced
- 1/4 cup – 1/3 cup granulated white sugar (or to taste)
- 1 cup heavy whipping cream
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon granulated white sugar
- Preheat oven to 400° and place rack in middle of oven. Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.
- In a small bowl, whisk together the egg, cream and vanilla extract. Add to the flour mixture, mixing just until the dough comes together. Do not over mix the dough.
- Transfer to a lightly floured surface and knead dough gently four or five times and then pat or roll the dough into a circle that is about 7 inches round and about 1 inch thick. With a 3 inch round cookie cutter, cut out rounds and place the biscuits on the baking sheet. Make an egg wash of one lightly beaten egg mixed with 1 tablespoon heavy cream and brush the tops of the biscuits with this mixture.
- Bake in preheated oven for 15 – 20 minutes or until golden brown. Transfer to a wire rack to cool.
- For the filling, wash and slice strawberries. Place one-third of the strawberries in a large bowl and crush them with a potato masher or fork. Add the remaining sliced strawberries and sugar to the bowl. Set aside at room temperature for about 30 to 60 minutes.
- For the whipped cream, In a large mixing bowl place the whipping cream, vanilla extract, and sugar; stir to combine. Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form.
- To serve, cut the scones in half and place the bottom half of the scone on a plate. Top with some of the strawberries and whipped cream. Place the top half of the scone on the strawberries. Top with whipped cream and a few more strawberries. If there is any juice from the strawberries, drizzle a little over the top of the biscuit. Enjoy!
Source: adapted from Joy of Baking