Strawberry Shortcakes

Name: Strawberry Shortcakes
Prep time: 30 min
Cook time: 15 min
Yield: 12 people
Ingredients: 500 g fresh strawberries; 1/4 cup sugar; 2 teaspoon rose water (optional); 3 cups all purpose flour (375g); 3 tablespoon sugar; 5 teaspoon baking powder; 1/4 tsp salt; 3/4 cup cold butter, cubed (170g); 1 cup heavy cream or buttermilk; extra 2 tbsp heavy cream, buttermilk, or melted butter for brushing biscuits; 1 cup whipping cream; 1 teaspoon vanilla extract; 2 tablespoon icing sugar (you can also use regular sugar); 1 teaspoon rose water (optional)

User Reviews

5.0

15 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Servings
12 people
Calories
335 kcal
Course
Dessert, Breakfast
Cuisine
American

Strawberry Shortcakes

Gavin Ward

Report

Easy buttery sweet biscuits topped with a sweetened whipped cream and rose water scented macerated strawberries. A delightful treat!

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

For the strawberries:

500 g fresh strawberries (1 pint)
1/4 cup sugar
2 teaspoon rose water (optional)

For the biscuits:

3 cups all purpose flour (375g)
3 tablespoon sugar
5 teaspoon baking powder
1/4 tsp salt
3/4 cup cold butter, cubed (170g)
1 cup heavy cream or buttermilk
extra 2 tbsp heavy cream, buttermilk, or melted butter for brushing biscuits

For the sweetened whipped cream:

1 cup whipping cream
1 teaspoon vanilla extract
2 tablespoon icing sugar (you can also use regular sugar)
1 teaspoon rose water (optional)

Add to Shopping List

Instructions

For the strawberries:

Cut the strawberries into quarters. Mash them a little with a fork to let the juices start to come out. Add the sugar and rose water syrup and toss to combine. Keep covered in the fridge until ready to use and they'll become saucy and delicious.

For the biscuits:

Preheat the oven to 220 C (425 F).
Mix together the flour, sugar, baking powder and salt in a large bowl or in the bowl of a food processor.
Add the cubed butter either by rubbing it into the flour with your hands, or pulsing with a food processor (I find this much easier) until coarse crumbs form.
If you used the food processor, tip the crumbs out into a large bowl. Pour the 1 cup of heavy cream or buttermilk on top. Stir until just combined.
Place dough onto a lightly floured work surface and use your hands to knead the dough a little till it comes together into a shaggy, slightly sticky dough.
Roll dough out or pat it out with your hands until it is 1/2 inch thick. Use a 3 inch biscuit cutter and cut out dough circles. You can reshape leftover dough scraps to continue cutting out biscuits. You should get around 12 biscuits. You can also use a sharp knife and cut squares out of the dough if you don't have a biscuit cutter.
On a parchment paper lined baking sheet, place the dough circles. Brush with some heavy cream, buttermilk, or melted butter and sprinkle with coarse sugar.
Bake for 12-15 minutes or until biscuits are a nice golden brown on top. Cool 10 minutes before assembling, and prepare whipped cream while cooling.

For the sweetened whipped cream:

In the bowl of a stand mixer fitted with a whisk attachment, combine the cold whipping cream, the sugar, the vanilla ,and rose water if using. Beat on medium high speed until soft peaks form, about 3 minutes.

To assemble:

Slice each biscuit in half and top the biscuit half with some of the prepared strawberries. Top with sweetened whipped cream, then replace the other half of the biscuit as a lid. Enjoy immediately!

Notes

Biscuit recipe adapted from a combination of a New York Time's recipe and Sally's Baking Addiction.
You can store any leftover biscuits for a couple days at room temperature or in the fridge, or for 3 months in a freezer safe bag in the freezer. Thaw completely and heat up before re using.