Strawberry Shortcakes
User Reviews
5
Strawberry Shortcakes
Description
The Strawberry Shortcakes recipe consists of three main components: fresh strawberries softened and sweetened with sugar and rose water for a syrupy topping; biscuits made with all-purpose flour, sugar, baking powder, salt, and cold cubed butter to create flaky layers; and sweetened whipped cream flavored with vanilla and rose water. The strawberries are quartered and lightly mashed to release juices, developing a natural fruit syrup that complements the richness of the other elements.
The biscuits are prepared by cutting cold butter into the dry ingredients for a coarse crumb, then mixed gently with heavy cream or buttermilk to form a slightly sticky dough. After shaping and cutting out biscuit rounds, they are baked at a high temperature for a golden exterior and tender, fluffy interior.
Serving involves layering a biscuit split in half with a generous spoonful of strawberries and a dollop of whipped cream for a light yet satisfying dessert. This strawberry shortcake is suitable for spring and summer gatherings when strawberries are in season.
Biscuit leftovers can be stored at room temperature or refrigerated for a few days or frozen for several months. Reheat biscuits gently before serving.
Ingredients
For the strawberries:
- 500 g strawberry 1 pint, fresh
- 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 butter cold, cubed, 170g
- 1 cup heavy cream or buttermilk
- extra tbsp heavy cream or buttermilk or melted butter, for brushing biscuits
For the sweetened whipped cream:
- 1 cup whipping cream
- 1 teaspoon vanilla extract
- 2 tablespoon icing sugar or regular sugar
- 1 teaspoon rose water optional
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
- The biscuit dough is adapted from a blend of recipes to produce tender, flaky biscuits.
- Leftover biscuits store for a couple of days at room temperature or in the refrigerator, or freeze for up to 3 months.
- Thaw frozen biscuits completely and warm before serving for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Calories | 335kcal | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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