Strawberry Shortcake

Strawberry Shortcake


For the biscuits:
2 1/4 cups flour
1/4 cup cornstarch
1/4 cup sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup cold unsalted butter
3/4 cup plus 2 tbsp heavy cream
1/2 tsp vanilla
3 inch round cutter

For the whipped cream:
1 cup heavy cream
2 tbsp granulated sugar
1/2 tsp vanilla bean paste
For the strawberries:
4 cups diced strawberries
2 tbsp granulated sugar

1. Preheat oven 425 degrees F. Line a baking sheet with parchment.
2. In bowl, whisk together flour, cornstarch, sugar, baking powder and salt.
3. Cut in cold butter until mixture resembles coarse crumbs.
4. Add cream and vanilla, stir until dough just comes together, not over mixing. Chill about 10 min.
5. Roll out dough 1/2 inch thick. Use 3 inch round cutter to cut biscuits out. Re-roll leftover dough and cut more biscuits.
6. Put biscuits on baking sheet. Brush tops with heavy cream and sprinkle with additional sugar.
7. Bake for about 12 min, or until golden brown.
8. Remove to wire rack to cool completely before assembling.
For the whipped cream:
In a stand mixer, or using electric hand mixer, beat cream, sugar and vanilla paste until medium peaks form.
For the strawberries:
Mash 1-2 cups of the strawberries with fork. Add the remaining strawberries with sugar. Mix well. Let sit for about 30 min. Stir again.
Take a biscuit and cut in half horizontally. Place some cream on, then some strawberries. Put the other biscuit on top, and put more cream and berries on. Makes approximately 12 biscuits. Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *

Back To Top