For me, Strawberry shortcake is the perfect summer dessert–nice and light, sweet but not too sweet. These were nothing short of that. The biscuits have the perfect touch of sweetness to balance out the strawberries and whipping cream. We had friends over for dinner and served these for dessert, but wouldn’t they be fun for a summer party?
Strawberry Shortcakes
Ingredients
2 1/2 C + 2 T (12 1/2 oz) all-purpose flour
1 T baking powder
1/4 c sugar
3/4 t salt
7 T unsalted butter, very cold
1 C heavy cream, very cold
Extra cream and sugar for the tops
Instructions
Preheat oven to 425 degrees.
Sift flour, baking powder, sugar and salt in a mixing bowl.
Cut butter into small pieces, and cut butter into dry ingredients.
Make a well in the center and pour in the cream. Gently mix the dough together with a wooden spoon or your hands. Don’t overmix…it’ll look shaggy.
Turn the dough onto a floured surface and roll out to 1-inch thick. Use a 4-inch circle cutter (for 6 circles). **I used a smaller heart shaped cookie cutter just for fun. It made about 15 biscuits. You can use a 2-inch circle cutter for about 15 biscuits as well.
Place biscuits on baking sheet and brush tops with heavy cream and sprinkle with sugar.
Bake until golden, 10 to 12 minutes.
I sliced up about a pint of strawberries and sprinkled them with powdered sugar. When you stir it in and let it set for a bit, the powdered sugar soaks up the juices of the strawberries and creates a light syrup. If it’s not sweet enough with the powdered sugar you can add regular sugar as well. I usually don’t have to.
I whipped up 2 c. whipping cream, adding 3 tbs. sugar and about 1 tsp of almond extract for a slightly diff. flavor than the vanilla gives.
For assembly, slice the biscuit in half. Place strawberries on the bottom biscuit, top with whipping cream, then cover with the top biscuit.
I liked these best served immediately while the biscuits were warm!!
found on The Cook Next Door
These look so perfect and delish! I love the little sandwiches!