Take advantage of fresh seasonal fruit with this classic Summer dessert. Sweet strawberries combine with a tender biscuit and lots of rich whipped cream.
Recipe by: Mayumi Tavalero
Cook Times
Active Prep25
Hands-Off Cook15
Recipe Serving Size6
Cooking Tools Required
Baking sheet, Colander, Cooling Rack, Cutting board, Electric Hand Mixer, Food Processor, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives
Ingredients
FRUIT TOPPING
6cupstrawberryhulled
5tablespoongranulated sugar
SHORTCAKES
2cupall-purpose flourplus more for dusting the work surface and the biscuit cutter
3tablespoongranulated sugar
1tablespoonbaking powder
½teaspoonKosher salt
8tablespoonunsalted buttercold cut into ½ inch cubes
1egglarge, lightly beaten
½cupheavy whipping cream
1tablespoonheavy whipping creamfor brushing tops of biscuits
2tablespoongranulated sugarfor brushing tops of biscuits
WHIPPED CREAM TOPPING
1cupheavy whipping creamvery cold
1tablespoongranulated sugar
1teaspoonpure vanilla extract
Instructions
For the fruit topping:
Place 1 ½ cups of the hulled strawberries in a large bowl, and crush them with a potato masher. Slice the remaining 4 ½ cups berries into 4th’s or 5th’s (lengthwise) and stir into the crushed berries along with the sugar. Set the fruit aside to macerate.
For the shortcakes:
Adjust the oven rack to the middle position and heat the oven to 425 degrees. In a food processor, pulse the flour, 3 tablespoons of sugar, baking powder, and salt to combine. Scatter the butter pieces over and process until the mixture resembles coarse meal, about fifteen 1-second pulses. Transfer to a medium bowl.
Mix the beaten egg with ½ cup of heavy cream. Pour the mixture into the bowl with the flour mixture. Using a rubber spatula combine until large clumps begin to form. Turn mixture out onto a floured work surface and lightly knead until dough comes together.
Shape the dough into a rectangle about ¾ inch thick. Brush the dough with 1 tablespoon of heavy cream and sprinkle with 2 tablespoons of sugar. Flour a 2 ¾” biscuit cutter and cut out 6 rounds. Place 1 inch apart on baking sheet.
Bake until the shortcakes are lightly browned, about 12-14 minutes. Cool cakes on a wire rack. Meanwhile make the whipped cream.
For the whipped cream:
Place heavy cream, sugar and vanilla in the bowl of a mixer that has been chilled in the freezer for at least 20 minutes. Beat on low speed for 30 seconds until bubbles start to form. Turn speed up to medium and beat for another 30 seconds. Finally turn up to high and beat until stiff peaks form. Do not overbeat.
To assemble:
When cooled split shortcake in half and place bottom of cake on a serving plate. Top with a dollop of fruit, then whip cream. Top with cake top and serve immediately.
Reheating Instructions
Store strawberries and whipped cream in refrigerator for up to 4 days and biscuits at room temperature for 2 days or freeze.