Simple Biscuity Strawberry Shortcake
MAKES
6 generous servings
TAKES
Prep time: 30 minutes
Cook time: 30 minutes
Total: 1 hour
✻ ABOUT THIS RECIPE
This is the way I’ve made strawberry shortcake for years: a biscuity base with cold whipped cream and juicy strawberries. The recipe is fast, and so easy - perfect for when you want to throw something together to celebrate strawberry season. To elevate this simple dish, you can try roasting the strawberries instead, as I do in my fancier Strawberry Shortcake recipe (not to be missed)! Watch me make both step by step on my YouTube channel!
INGREDIENTS
Biscuit “Shortcakes”
one recipe Drop Biscuit dough, prepared through step 3
heavy cream, as needed for finishing
turbinado or sanding sugar, as needed for finishing
Strawberries
680 g / 1 ½ pounds fresh strawberries, quartered if large, halved if smaller
15 g / 1 tablespoon fresh squeezed lemon juice
up to 66 g / up to ⅓ cup granulated sugar (to taste)
5 g / 1 teaspoon vanilla bean paste or vanilla extract
Whipped Cream
350 g / 1 ½ cups cold heavy cream
25 g / 2 tablespoons granulated sugar
7 g / 1 ½ teaspoons vanilla bean paste or vanilla extract
Bake This Recipe With Me:
METHOD
1. Bake the biscuits: preheat the oven to 375°F / 190°C with oven racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
2. Use a #16 / 1/4 cup scoop to scoop the biscuits onto the prepared tray. As you place them stagger the rows and leave at least 2 inch / 5 cm between each biscuit.
3. Brush the surface of each biscuit with heavy cream and top it generously with turbinado or sanding sugar.
4. Transfer to the oven and bake until the biscuits are golden brown, 25-28 minutes. Cool completely.
5. Macerate the strawberries: in a large bowl, toss the strawberries, lemon juice, sugar, and vanilla to combine. Let sit for at least 10 minutes, tossing occasionally, until the sugar is dissolved and the fruit is visibly juicy. If desired, the strawberries can covered and store in the refrigerator until ready to use.
6. Just before serving, make the whipped cream. In the bowl of an electric mixer fitted with the whip attachment (or in a medium bowl with a whisk), whip the cream, sugar, and vanilla to medium peaks.
7. To assemble the shortcakes, cut each biscuit in half. Place two biscuit halves on a plate or bowl, and top generously with strawberries and whipped cream. Place a third biscuit half on top, and spoon a smaller quantity of strawberries and cream on top. Serve immediately.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
