Desserts · Recipe

Easy Strawberry Shortcake

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This is seriously THE BEST Strawberry Shortcake I have ever made or tried. I’m not joking, stop what you are doing right now, run into your kitchen and make this recipe. You will not be sorry you did! I have tried other Strawberry Shortcake recipe’s in the past, but found the biscuits to be hard and dry. However, the home-made biscuits in this recipe are soft, moist and delicious. The mix of crushed and sliced strawberries adds great texture and the home-made whipped cream is just icing on the cake. Or whipped cream on the shortcake… get it? Both my boyfriend and I loved this recipe, and I can’t wait until strawberries are actually in season here, so I can go out and pick them to make it again! This recipe yields 2 servings, so it is a perfect and easy recipe to whip up to surprise your special someone.

Ingredients

Fruit:

10 ounces strawberries, hulled (2 cups)

5 teaspoons sugar

Biscuits:

2/3 cup (3 1/2 ounces) all-purpose flour

2 tablespoons sugar

1 teaspoon baking powder

1/4 teaspoon salt

4 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled

2 tablespoons half-and-half

1 large egg, lightly beaten, plus 1 large white, lightly beaten

Whipped Cream:

1/3 cup heavy cream, chilled

1 teaspoon sugar

1/4 teaspoon vanilla extract

Directions

  1. Crush 3/4 cup strawberries in medium bowl with potato masher. Slice remaining 1 1/4 cups strawberries. Stir sliced strawberries and sugar into crushed strawberries. Set aside until sugar has dissolved and strawberries are juicy, at least 30 minutes or up to 2 hours
  2. Meanwhile, adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper. Process flour, 5 teaspoons sugar, baking powder and salt in food processor until combined, about 5 seconds. Scatter butter over top and pulse until mixture resembles coarse cornmeal, about 15 pulses. Transfer mixture to medium bowl
  3. In separate bowl, whisk half-and-half and whole egg together, then stir into flour mixture with rubber spatula until large clumps form. Turn dough and any floury bits onto lightly floured counter and knead lightly until dough comes together (do not overwork dough). Divide dough into 2 even pieces, then, with well-floured hands, shape each into 2 1/2-inch round, about 1 inch thick
  4. Arrange biscuits on prepared sheet. Brush tops with egg white and sprinkle evenly with remaining 1 teaspoon sugar. Bake biscuits until golden brown, 10 to 12 minutes, rotating sheet halfway through baking. Transfer biscuits to wire rack and let cool for 15 minutes
  5. Using hand-held mixer set at medium-low speed, beat cream, sugar and vanilla in medium bowl until foamy, about 1 minutes. Increase speed to high and heat until soft peaks form, 1 to 3 minutes
  6. To assemble, split each biscuit in half and place bottoms on individual serving plates. Spoon strawberries over each bottom, dollop with whipped cream and cap with biscuit tops. Serve immediately
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