Strawberry Shortcake Recipe
- 1 1/2 lbs strawberries hulled and sliced
- 1/4 cup granulated sugar
- 1 cups heavy whipping cream
- 1 1/2 Tbsp granulated sugar
- 1/2 tsp vanilla extract
Make Biscuit Dough: In a large mixing bowl, combine dry ingredients stir together then sift together. Add 5 Tbsp diced cold butter and cut it into flour mixture with a pastry cutter or with food processor until course crumb consistency.
Stir together 1/2 cup milk, 1/2 cup heavy cream and 1/2 tsp vanilla and pour over flour mixture. Fold together with wooden spoon until dough starts coming together then turn out onto a well-floured surface.
Pat into a rectangle. Fold in half and pat down slightly into another rectangle. Fold in half a second time and pat down into a rectangle. Cover with a tea towel and rest 30 minutes at room temperature (65˚-75˚F) .
Macerate Strawberries: While Dough rests, slice strawberries and place into a large bowl. Sprinkle with 1/4 cup sugar and stir to combine. Cover and refrigerate.
Cut Biscuits and Bake: Preheat Oven to 425˚and line a baking sheet with parchment paper. After resting dough 30 minutes, gently pat into a 5” x 10” rectangle (3/4” thickness). Use a floured 2 1/2" round cutter to cut out 8 rounds. Dip in flour with each cut and push straight down into the dough without turning the cutter.
Transfer rounds to lined baking sheet, 1/2” apart and Bake at 425˚F for 13-15 minutes or until golden on top. Cool biscuits on a rack for 10 minutes before assembling.
Make Whipped Cream: In a mixing bowl, beat together 1 cup cold heavy cream with 1 1/2 Tbsp sugar and 1/2 tsp vanilla for about 2 minutes on medium/high speed or until medium-soft peaks form.
Assemble: Split biscuit in half. Add strawberries with some sauce. Top with generous dollop of cream. Cover with biscuit top, add more cream and strawberries.