Flaky cream biscuits split and filled with sugared strawberries and fresh whipped cream. Makes 8.
Yields8 ServingsPrep Time25 minsCook Time18 minsTotal Time1 hr 15 mins
Strawberries
2lbsfresh strawberries, hulled and sliced (900g)
¼cupgranulated sugar
Biscuits
2all-purpose flour (250g)
3tbspgranulated sugar, plus 1 tbsp for sprinkling
1tbspbaking powder
½tspsalt
½cupcold unsalted butter, cubed (113g)
¾cupcold heavy cream, plus 1 tbsp for brushing
Whipped Cream
1 ½cold heavy cream (360ml)
3tbsppowdered sugar
1tspvanilla extract
1
Macerate. Toss the strawberries with 1/4 cup sugar and let stand at least 30 minutes, until juicy.
2
Preheat. Heat the oven to 425°F (220°C) and line a baking sheet with parchment.
3
Make the dough. Whisk the flour, 3 tbsp sugar, baking powder, and salt. Cut in the cold butter until pea-sized pieces remain. Stir in 3/4 cup cream just until a shaggy dough forms.
4
Cut biscuits. Pat the dough to 1 inch thick and cut 8 rounds with a floured cutter, pressing straight down. Re-pat scraps once.
5
Bake. Brush with cream, sprinkle with sugar, and bake 15–18 minutes, until golden. Cool slightly.
6
Whip the cream. Whip the cream, powdered sugar, and vanilla to soft peaks.
7
Assemble. Split each biscuit. Spoon strawberries and juices over the bottoms, add whipped cream, and replace the tops. Serve immediately.
Nutrition Facts
8 servings
Serving size
1 shortcake
Amount per serving
Calories550
% Daily Value *
Total Fat37g48%
Saturated Fat 23g115%
Trans Fat 0g
Cholesterol108mg36%
Sodium331mg15%
Total Carbohydrate50g19%
Dietary Fiber 3g11%
Total Sugars 22g
Protein5g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Strawberries
2lbsfresh strawberries, hulled and sliced (900g)
¼cupgranulated sugar
Biscuits
2all-purpose flour (250g)
3tbspgranulated sugar, plus 1 tbsp for sprinkling
1tbspbaking powder
½tspsalt
½cupcold unsalted butter, cubed (113g)
¾cupcold heavy cream, plus 1 tbsp for brushing
Whipped Cream
1 ½cold heavy cream (360ml)
3tbsppowdered sugar
1tspvanilla extract
Directions
1
Macerate. Toss the strawberries with 1/4 cup sugar and let stand at least 30 minutes, until juicy.
2
Preheat. Heat the oven to 425°F (220°C) and line a baking sheet with parchment.
3
Make the dough. Whisk the flour, 3 tbsp sugar, baking powder, and salt. Cut in the cold butter until pea-sized pieces remain. Stir in 3/4 cup cream just until a shaggy dough forms.
4
Cut biscuits. Pat the dough to 1 inch thick and cut 8 rounds with a floured cutter, pressing straight down. Re-pat scraps once.
5
Bake. Brush with cream, sprinkle with sugar, and bake 15–18 minutes, until golden. Cool slightly.
6
Whip the cream. Whip the cream, powdered sugar, and vanilla to soft peaks.
7
Assemble. Split each biscuit. Spoon strawberries and juices over the bottoms, add whipped cream, and replace the tops. Serve immediately.
AuthorEmma food bloggerDifficultyIntermediate
