Classic Strawberry Shortcake
Strawberry Shortcake
Servings Prep Time
6 20minutes
Cook Time
15minutes
Servings Prep Time
6 20minutes
Cook Time
15minutes
Ingredients
Strawberries
Biscuits
Whipped Cream
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.