Easy Homemade Strawberry Shortcake
Dazzle your tongue with strawberry shortcake made from lightly sweetened biscuits and fresh strawberries topped off with freshly whipped cream.
- Serves: 8 persons
- For the Filling and Topping:
- 1quart strawberries
- ⅓cup sugar
- 1 ½cups whipping cream (or non-dairy whipped topping)
- Optional: 2 to 3 tablespoons powdered sugar
- Optional: fresh mint sprigs, for garnish
- For the Biscuits:
- 2cups all-purpose flour
- 3tablespoons sugar
- 1tablespoon baking powder
- ½teaspoon salt
- 1stick butter, chilled, plus more for buttering the biscuits
- ⅔to 3/4 cup half and half (or milk or cream)
Step 1Gather the ingredients.
Step 2Rinse the strawberries under cold water and drain well.
Step 3Hull and slice the berries and place them in a bowl.
Step 4Sprinkle with the 1/3 cup of sugar. Cover and let stand at room temperature for about 1 hour.
Step 5In another bowl, beat the whipping cream until foamy. Add 2 to 3 tablespoons of powdered sugar, as desired, and continue beating until the cream holds soft peaks. Cover and refrigerate until serving time.
Step 6Preheat the oven to 425 F. Set the rack in the center of the oven. Line a baking sheet with parchment paper or buttered foil.
Step 7In a food processor or mixing bowl, combine the flour, 3 tablespoons sugar, baking powder, and salt. Blend well.
Step 8Cut the butter into about 8 pieces and add to the mixture.
Step 9Pulse in the food processor or blend with a pastry cutter or your fingertips until the mixture resembles coarse meal. It should still have a few pea-sized chunks of butter left in the mixture.
Step 10Transfer the mixture to a large bowl and make a well in the center. With a fork, stir in the half-and-half or milk just until the dough is moist. Be very careful not to overwork. The dough doesn't have to hold together well at this point. Let the dough rest in the bowl for a minute.
Step 11Turn the dough out onto a lightly floured surface. Gently knead or fold the dough over on itself 2 or 3 times, just until it is holding together and is less sticky.
Step 12Gently pat the dough into a 6 x 12-inch rectangle about 3/4-inch thick and cut into 8 (3-inch) biscuits with a floured round cutter. Or make smaller (2- or 2 1/2-inch) biscuits if you would like a few more servings.
Step 13Arrange the biscuits on the prepared baking sheet . Brush the biscuits with some milk or cream and sprinkle the tops with some sugar, if desired.
Step 14Bake the biscuits in the preheated oven for 10 to 15 minutes, until risen and golden brown.
Step 15Remove the hot biscuits to a platter and split each horizontally with a serrated knife .
Step 16Butter the cut sides of the hot biscuits and then top with about 1/3 cup of berry mixture and some of the chilled whipped cream. Replace the tops and top with a tablespoon or so of berries and more whipped cream. Garnish with mint leaves , if desired.
Step 17Serve and enjoy.