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Strawberry Shortcake
The great American summer dessert: tender, buttery biscuits split open and layered with lightly sugared fresh strawberries and clouds of softly whipped cream. The strawberries are the star — hulled, sliced, and macerated with sugar until they release their juices into a naturally sweet, glossy syrup that soaks into the biscuit below. Simple, perfect, irreplaceable.
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Ingredients
- lbs fresh strawberries, hulled and sliced
- cup sugar, divided
- cups all-purpose flour
- tablespoon baking powder
- teaspoon salt
- tablespoons unsalted butter, cold and cubed
- cups heavy cream, divided
- egg, beaten
- teaspoon vanilla extract
- tablespoons powdered sugar
Contains: cereals gluten, milk, eggs.
Method
- Macerate the strawberries: toss sliced strawberries with 1/4 cup sugar. Let stand at room temperature for 30 minutes until juicy.
- Preheat oven to 425°F. Whisk flour, remaining sugar (reserve 1 tablespoon), baking powder, and salt in a bowl.
- Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Stir in 3/4 cup of the heavy cream until the dough just comes together. Do not overmix.
- Turn out onto a floured surface and pat to 3/4-inch thickness. Cut into 8 rounds with a biscuit cutter.
- Brush with beaten egg and sprinkle with reserved sugar. Bake for 15–18 minutes until golden.
- Whip remaining cream with powdered sugar and vanilla to soft peaks.
- Split warm biscuits, spoon over strawberries and their juices, and top with whipped cream.
Tips
- Macerate the strawberries for at least 30 minutes — the juices that form are essential to the dish.
- Handle the biscuit dough as little as possible for the lightest, most tender texture.
Ring the changes
- Use store-bought pound cake slices instead of biscuits for a quicker version.
- Add a tablespoon of fresh mint to the strawberries while macerating.
Keeping it
Assemble just before serving. Biscuits keep at room temperature for 1 day; macerated strawberries refrigerate for 2 days.
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