Strawberry Shortcake

When I was younger, I remember going to the grocery store with my family and buying sliced pound cake, a can of whipped cream and some strawberries, and then assembling those together and thinking it was the best 'shortcake' ever... but it wasn't. The real deal has to be this recipe; the buttermilk biscuits, sugared strawberries, and homemade whipped cream really hit the spot. No can of whipped cream will ever do justice compared to this recipe for whip cream! It is to die for. My biscuit cutter was perfect for the butter biscuits; the curved edges add a nice touch to these small shortcakes. 


I'm starting to really love making bread-based or dough recipes - I find their processes to be very straight forward when you carefully follow the sometimes complex directions. You'll get satisfying and delicious biscuits or a hearty loaf of bread! 


You can't go wrong with a great recipe for strawberry shortcake - perfect for a nice summer day. Also, the video above on assembling the strawberry shortcakes is from my boyfriend's blog found here - he's a great photographer! 


Here's the recipe,  from Epicurious:


Buttermilk Biscuits:

• 1 1/2 C all-purpose flour
• 1 1/2 tbl sugar
• 1 1/2 tsp baking powder
• Rounded 1/4 tsp salt
• 1/4 tsp baking soda
• 1/2 stick (1/4 C) cold unsalted butter, cut into 1/2-inch cubes
• 3/4 C well-shaken buttermilk
• 1 tbl milk or cream for brushing biscuits

1. Put oven rack in middle position and preheat oven to 425°F.
2. Sift together flour, sugar, baking powder, salt, and baking soda onto a sheet of wax paper, then sift again into a bowl. Blend in butter with your fingertips until mixture resembles coarse meal. Add buttermilk and stir with a fork until a dough just forms (dough will be moist).
3. Turn dough out onto a well-floured surface and knead gently 6 times. Pat out dough on a floured surface with floured hands, reflouring surface if necessary, into an 8- by 5 1/2-inch rectangle. Trim all 4 sides with a knife, dusting knife edge with flour before each cut. Cut rectangle in half lengthwise, then into thirds crosswise to form 6 (2 1/2-inch) squares, flouring knife between cuts. Transfer biscuits with a metal spatula to an ungreased baking sheet, arranging them 2 inches apart, and brush tops with milk or cream. Bake until pale golden, 12 to 15 minutes, then transfer to a rack to cool to room temperature.

Strawberry Shortcake Assemblage: 

• 2 1/2 lb strawberries, trimmed and quartered (7 1/2 C)
• 1/3 C granulated sugar, or to taste
• 1 C chilled heavy cream
• 1/4 C sour cream
• 1 1/2 to 2 tbl confectioners sugar
• 1/2 tsp vanilla
• 6 buttermilk biscuits

1. Toss strawberries with granulated sugar in a large bowl and let stand 5 minutes. Gently press strawberries with potato masher to help release their juices, being careful not to crush them to a pulp. Let stand at room temperature, stirring occasionally, 45 minutes to 1 hour.
2. Beat together heavy cream, sour cream, confectioners sugar (to taste), and vanilla in a bowl with an electric mixer at medium-high speed until it holds a soft shape (not stiff).
3. Split biscuits horizontally with a fork and arrange 2 halves, split sides up, on each of 6 plates. Top with strawberries and juices, then with whipped cream.

Enjoy! 

xoxo, A