Strawberry Shortcake
User Reviews
5.0
12 reviews
Excellent
Strawberry Shortcake
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The Best Strawberry Shortcake with Sweet Cream Biscuits
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Ingredients
Sweet Cream Biscuits:
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder non-aluminum
- 1/2 teaspoon baking soda
- 3 Tablespoons sugar plus more for tops
- 1/2 teaspoon salt
- 4 ounces cream cheese softened
- 6 Tablespoons butter frozen and grated
- 1/2 cup whole milk or buttermilk
Sweet Strawberries:
- 1 lb. strawberries sliced
- 1/4 cup sugar or more to taste
Sweetened Whipped Cream:
- 2 cups heavy whipped cream
- 1/3 cup powdered sugar
- vanilla bean optional
Instructions
- Preheat oven to 400 degrees.
- In a medium bowl, add flour, baking powder, baking soda, sugar, and salt. Add cream cheese and grated butter. Mix with a pastry blender, fork, or mixer. Once most of it is incorporated, pour in whole milk or buttermilk.
- Dust countertop or a large cutting board with flour. Roll biscuit dough until 1/2 inch thick. Cut out rounds using a sharp 3-inch round cutter. Place the biscuits on Silpat-lined or parchment lined baking sheet.
- Sprinkle biscuits with sparkling sugar or granulated sugar.
- Bake for 10 - 14 minutes or until a light golden color. Set aside.
- Place sliced strawberries in a small bowl and stir in sugar. Place in refrigerator until ready to use.
- To make whipped cream: beat the heavy cream until soft peaks form. Stir in powdered sugar and beat just until combined.
- To assemble strawberry shortcake: split open the biscuits. Top bottom half with sugared strawberries. Top with whipped cream and top of the biscuit. May make double-layer biscuits. Spoon strawberry juices over strawberry shortcake and serve.
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Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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