Strawberry Shortcake
A perfect treat for Mother's Day! These simple biscuits are excellent with jam at brunch or easily dressed up for a strawberry shortcake. This recipe is a staple in my kitchen. Enjoy!
Recipe Info
Ingredients
- 3 cups Cup4Cup Flour
- 1 Tbsp +2 Tbsp granulated sugar
- 3 Tbsp Tbsp baking powder
- 6 oz butter, chilled and cut into 1” cubes
- 1 2/3 milk + 2 Tbsp
- ½ cup sliced almonds
- 2 cups whipping cream
- 2 Tbsp icing sugar
- 1/2 tsp vanilla
- 1 pint fresh strawberries
- 1 Tbsp granulated sugar
Instructions
1) In a medium-sized bowl, mix together the flour, 1Tbsp sugar, and baking powder.
2) Add the chilled butter cubes to the flour mixture and, with a pastry cutter (or in an upright mixer with a paddle attachment), work the butter into the flour until coarse crumbs form and no chunks of butter are larger than a pea.
3) Add the milk to the flour mixture and stir until a ball forms. Do not over-mix.
4) Flour a surface generously and roll the dough into a 1” thick round.
5) Using a round cutter, cut out 6 + rounds. You can gather the scraps and reroll until all the dough has been used.
6) Place the rounds on a parchment-lined sheet tray. Brush the top of each round with milk, sprinkle with sliced almonds and top with a sprinkle of the remaining sugar.
7) Bake at 350 degrees for 15-20 minutes or until golden (especially on the bottoms).
8) While the biscuits are cooling, you can whip the cream with the icing sugar and vanilla until soft peaks form. Refrigerate until service.
9) Slice the strawberries and toss with granulated sugar; refrigerate until service.
10) To assemble the shortcakes, cut the biscuits in half. Place the bottom biscuit on the plate, top with sliced strawberries, top with whipping cream, and place the top biscuit over the cream.