Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 2/3 cup whole milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 pound fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Special equipment needed:
- Pastry cutter or two knives
- Biscuit cutter or round cookie cutter
- Mixing bowls
- Electric mixer
- Whisk
- Rubber spatula
- Piping bag (optional)
- Serving platter or individual plates
Step-by-step instructions:
Preheat the oven to 425°F.
1. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
2. Add the cold butter pieces and use a pastry cutter or two knives to cut the butter into the flour mixture until it resembles coarse crumbs.
3. In a separate bowl, whisk together the milk, egg, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Turn the dough out onto a lightly floured surface and knead gently until it comes together.
6. Roll the dough out to about 1/2 inch thickness and use a biscuit cutter or round cookie cutter to cut out 6-8 biscuits.
7. Place the biscuits on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until lightly golden brown.
8. While the biscuits are baking, prepare the strawberries by tossing them with 1/4 cup of sugar in a bowl. Set aside.
9. In a large mixing bowl, use an electric mixer to whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
10. Once the biscuits are done baking, let them cool for a few minutes before slicing them in half horizontally.
11. To assemble the strawberry shortcakes, place a biscuit half on a serving platter or individual plate, top with a spoonful of strawberries and a dollop of whipped cream, then place the other biscuit half on top. Repeat with remaining biscuits.
12. If desired, use a piping bag to pipe additional whipped cream on top of each shortcake.
13. Serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
5. Temperature:
Preheat the oven to 425°F.
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 450
Fat: 29g
Saturated Fat: 18g
Cholesterol: 120mg
Sodium: 270mg
Carbohydrates: 43g
Fiber: 2g
Sugar: 20g
Protein: 5g
Substitutions for ingredients:
- You can use frozen strawberries instead of fresh, but be sure to thaw them and drain off any excess liquid before using.
- If you don't have heavy cream, you can use whipped topping or whipped cream cheese instead.
- For a dairy-free version, you can use coconut cream instead of heavy cream.
Variations:
- Add a tablespoon of lemon zest to the biscuit dough for a lemony twist.
- Use other types of berries, such as blueberries, raspberries, or blackberries, instead of strawberries.
- Add a tablespoon of balsamic vinegar to the strawberries for a tangy flavor.
- Drizzle the finished shortcakes with melted chocolate or caramel sauce.
Tips and tricks:
- Be sure to use cold butter for the biscuit dough to ensure a flaky texture.
- Don't overwork the biscuit dough or it will become tough.
- Use a sharp biscuit cutter or cookie cutter to ensure clean edges on the biscuits.
- For a more uniform look, use a piping bag to pipe the whipped cream onto the shortcakes.
Storage instructions:
Store leftover shortcakes in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the shortcakes, place them in a 350°F oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the shortcakes on a decorative platter or individual plates. You can also garnish them with fresh mint leaves or edible flowers.
Garnishes:
Fresh mint leaves, edible flowers, melted chocolate or caramel sauce.
Pairings:
Serve the strawberry shortcakes with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad, green salad, or roasted vegetables.
Troubleshooting advice:
- If the biscuit dough is too dry, add a splash of milk until it comes together.
- If the biscuits are too tough, you may have overworked the dough or baked them for too long.
Food safety advice:
Be sure to wash the strawberries thoroughly before using them. Store any leftovers in the refrigerator and discard after 2 days.
Food history:
Strawberry shortcake is a classic American dessert that dates back to the 1850s. It became popular in the United States during the mid-19th century when strawberries became more widely available.
Flavor profiles:
Sweet, tart, and creamy.
Serving suggestions:
Serve the strawberry shortcakes as a dessert after a summer BBQ or picnic.
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