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Classic Strawberry Shortcake

Classic Strawberry Shortcake

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Classic Strawberry Shortcake
Strawberry Shortcake
Favorite dessert at Grizzly Creek Lodge
Prep Time 20 minutes
Cook Time 15 minutes
Servings
Ingredients
Strawberries
Biscuits
Whipped Cream
Prep Time 20 minutes
Cook Time 15 minutes
Servings
Ingredients
Strawberries
Biscuits
Whipped Cream
Favorite dessert at Grizzly Creek Lodge
Instructions
Berries
  1. Put one-third of the berries in a medium bowl and using a potato masher, crush them into a chunky puree. Slice the remaining berries 1/4 inch thick and stir them into the mashed berries along with the sugar. Taste the berries adding more sugar if necessary. Let berries sit at room temperature for 30-minutes.
Biscuits
  1. Preheat oven to 425 F. Line a large heavy duty baking sheet with parchment. Sift the flour, 1/3 cup of the sugar, the baking powder, and baking soda into a large bowl. Stir in the salt. Using a pastry blender, a fork, or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse cornmeal. In a small bowl, beat the egg and heavy cream with a fork. Mix in the buttermilk. Make a well in the centre of the flour mixture and pour in the cream mixture. Mix with fork until the dough is evenly moistened and just comes together; it will still look a little shaggy. Gather the dough and gently knead it three or four times. If the dough seems dry and doesn't form a cohesive mass, work in more cream. Transfer the dough to a lightly floured surface and roll into a 3/4 - inch disk. Use a 2-1/2 inch biscuit cutter to cut the dough into rounds. Transfer rounds to the prepared baking sheet. Lightly brush biscuit tops with cream, and sprinkle with sugar. Bake 10-15 minutes @ 425F.
Assemble the Shortcakes
  1. Using a serrated knife, split warm biscuits in half, and transfer bottoms to dessert plates. Spoon about three-quarters of the berries and their juice over the biscuit bottoms. Top with a generous dollop of whipped cream and cover each with a biscuit top. Spoon more berries and cream over each shortcake and serve.
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