Homemade Strawberry Shortcake Recipe
User Reviews
5
Homemade Strawberry Shortcake Recipe
Description
This recipe divides components into the strawberry topping, biscuit base, and whipped cream. The strawberries are sliced and tossed with granulated sugar and vanilla extract, allowing them to release juices and sweeten while refrigerated.
The biscuits are prepared by pulsing all dry ingredients with cold butter in a food processor until coarse crumbs form. Cold buttermilk is then added to bring the dough together with minimal mixing to maintain flakiness. Rolled and cut into rounds, the biscuits bake to a golden brown with a tender but structured crumb.
The whipped cream combines heavy cream, granulated sugar, vanilla, and softened cream cheese, resulting in a stabilized cream with a tangy, smooth finish. This topping pairs with the sweetened strawberries and biscuits to create layers of texture and flavor typical of strawberry shortcake.
Handling the cold butter carefully and avoiding overworked dough help keep the biscuits soft. Using a food processor speeds preparation, but hand mixing is possible. Re-gathering scraps gently and not twisting the cutter preserves biscuit rise. The cream cheese addition elevates the whipped cream's richness.
Ingredients
Strawberry Topping
- 6 cups strawberry sliced
- 4 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Strawberry Shortcake Biscuits
- 3 cups all-purpose flour
- lemon zest from 1
- 3 tablespoons sugar
- 2 tablespoons baking powder (yes, 2 Tablespoons)
- 1 teaspoon salt
- 3/4 cup butter very cold, cut into tablespoons, unsalted
- 1-1/4 cup buttermilk
- 2 Tablespoons heavy whipping cream
- coarse sugar for sprinkling
Whipped Cream
- 8 ounces cream cheese
- 2 cups heavy whipping cream
- 6 tablespoons granulated sugar
- 2 teaspoons vanilla (clear if possible)
Instructions
Strawberry Topping
- Place the sliced strawberries, sugar, and vanilla in a bowl and toss to combine. Cover with plastic wrap and place in the refrigerator until ready to use.
Strawberry Shortcake Biscuit
- Preheat oven to 375°. Spray a cookie sheet with nonstick cooking spray.
- Place all the dry ingredients in a food processor. Pulse to mix. Add the cold butter and pulse in bursts till butter is covered with flour and it is like gravel. Add the buttermilk and pulse till a dough forms. This will only take a few seconds.
- Dust a mat or counter with flour and dump the dough onto the flour. The Dough may be sticky and this is fine.
- Dust a bit of flour over the dough and press dough out with your hand into a ½ inch round.
- Using a large biscuit or cookie cutter, cut out circles. Place them on the cookie sheet. Gather remaining dough and gently form a new ball and press out, cut out more circles. You can gather the remaining dough and make one small circle with this.
- Brush the tops of the shortbread with the whipping cream and sprinkle with coarse sugar.
- Bake for 18 to 20 minutes. The tops will be lightly golden in color. Remove and let cool for 2 to 3 minutes before cutting.
Whipped Cream
- In a mixing bowl, beat the cream cheese till soft and add the sugar and vanilla. Whip until it is light and a bit fluffy.
- In a separate bowl, whip the whipping cream till fluffy. Fold it into the cream cheese mixture.
Assemble The Strawberry Shortcakes
- Cut the shortbread in half lengthwise.
- Add strawberries and some of the delicious bourbon juice.
- Add a large spoon of whipped cream.
- Place the top on and add more strawberries, juice, and whipped cream. Sprinkle with a little bit of the coarse sugar.
Notes
- Use very cold butter when making biscuits, returning it to the refrigerator if it softens too much to ensure flaky texture.
- Avoid twisting the biscuit cutter when cutting shapes to prevent sealing edges, which can reduce rise.
- After cutting biscuits, gather remaining dough scraps gently to form additional biscuits, handling the dough minimally.
- The whipped cream topping includes cream cheese to add firmness and richer flavor compared to plain whipped cream.
- This recipe can be made using a food processor for efficiency or mixed by hand if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 507 kcal
% Daily Value*
| Calories | 507kcal | 25% |
| Carbohydrates | 46g | 15% |
| Protein | 6g | 12% |
| Fat | 34g | 52% |
| Saturated Fat | 21g | 105% |
| Trans Fat | 1g | 50% |
| Cholesterol | 110mg | 37% |
| Sodium | 281mg | 12% |
| Potassium | 415mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 1245IU | 25% |
| Vitamin C | 43mg | 48% |
| Calcium | 158mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
