Strawberry Shortcake
Strawberry Shortcake is a dessert that starts with sweetened buttermilk biscuits that are topped with strawberry sauce and whipped topping.
Servings: 10
Calories: 472kcal
Ingredients
Strawberry sauce
- 2 pounds fresh strawberries, hulled, sliced, and divided
- 1 cup (200 g) granulated sugar
Biscuits
- ½ cup (1 stick / 113 g) salted butter, grated and cold
- 2 cups (250 g) all-purpose flour
- 3 tablespoons granulated sugar
- ¼ teaspoon baking soda
- 1 tablespoon baking powder
- 1 cup (245 g) buttermilk
Whipped Cream
- 1 pint (454 g) heavy whipping cream
- ¼ cup (31 g) confectioners' sugar
Instructions
Strawberry sauce
- Add 4 cups of the sliced strawberries and granulated sugar in a medium saucepan over medium/high heat.
- Let it come up to a boil and boil for 2 to 3 minutes. The sugar should be dissolved and a strawberry syrup should form. Remove from the heat and add to a blender or food processor. Puree the sauce until smooth.
- Pour the strawberry puree into a bowl and stir in the remaining sliced strawberries.
- Cover with plastic wrap; chill the strawberry sauce in the refrigerator while you make the shortcake and cream.
Biscuits
- Preheat oven to 450°F. Prepare a pie dish or 8x8-inch pan. (I use GOOP)
- Grate butter using the fine edge of your grater. Grate onto parchment paper and then place in the freezer while you prepare the remaining ingredients.
- To a large bowl, add flour, sugar, baking soda, and baking powder. Use a whisk to sift ingredients.
- Get grated butter out of the freezer and, using a fork, incorporate into dry ingredients.
- Add in the buttermilk and stir until mostly combined, being careful not to overwork the batter.
- Pour contents out onto a solid surface and use your hands to push the dough together, gathering up and dry bits and pressing them into the dough. Move the dough around and add some flour underneath should your counter get sticky.
- Press the dough into a flat square, about 1½ inches thick. Fold over once, press down. Fold over again, press down. Fold over for a third time and press the dough to 1 1/2 inches thick. (You could also make the thickness 1-inch if you want 8 biscuits.)
- Using a biscuit cutter, round cookie cutter, or tall kitchen glass, press into the biscuit and place each biscuit into the prepared tin pie dish (touching). I used a 3-inch cutter and got 5 large biscuits with enough dough leftover for one more small biscuit.
- Brush any leftover buttermilk over the biscuits and bake for 12-16 minutes, or until the tops are golden brown and there are no "wet" spots between the biscuits. Let the biscuits cool to room temperature before assembly.
Whipped Topping
- Add heavy cream to a mixing bowl. Start mixing at the lowest speed, and then gradually increase speed to medium until the cream starts to get thicker. (The gradual progression prevents you from spraying yourself with cream.)
- When the cream starts to thicken, stop the mixer. Slowly add in the confectioners' sugar and then resume mixing again, starting with low speed and increasing to medium speed and eventually moving to a high speed.
- The cream will thicken and start to peak. Mix on high until the cream is thick and stiff. This happens quickly, the stage between soft and stiff peaks, so watch it closely.
Assembly
- Slice each cooled biscuit in half. Top each half with strawberries and whipped topping. Serve immediately.
Nutrition
Calories: 472kcal