Fresh Strawberry Shortcake (Print Version)
# Ingredients:
01 -
Quarter 7 cups of fresh strawberries.
02 -
Divide: 6 tbsp sugar (1/4 cup + 2 tbsp).
03 -
1 tsp vanilla extract.
04 -
1 cup of heavy whipping cream.
05 -
2 3/4 cups of all-purpose flour (345g).
06 -
50g of sugar (1/4 cup).
07 -
4 tsp of baking powder.
08 -
1/2 tsp of baking soda.
09 -
1 tsp of fine sea salt.
10 -
3/4 cup of cubed, chilled butter (170g).
11 -
1 cup of cold buttermilk.
12 -
2 tbsp cream for brushing tops.
13 -
Coarse sugar for sprinkling.
# Instructions:
01 -
Toss strawberries with 1/4 cup sugar. Cover and cool in fridge to draw out juices.
02 -
Stir together the flour, baking soda, sugar, baking powder, and salt.
03 -
Use a pastry cutter to blend the cold butter chunks into dry ingredients until crumbly.
04 -
Pour in buttermilk and combine gently. On a lightly floured surface, fold and press the dough 3 times.
05 -
Cut 3-inch biscuit rounds. Place them side by side in a pan or cast iron skillet.
06 -
Brush dough tops with cream, scatter coarse sugar over, and bake at 400°F for 18-22 minutes until golden brown.
07 -
Whisk heavy cream, the rest of the sugar, and vanilla until soft peaks form.
08 -
Cut open warm biscuits. Layer them with flavorful berries and whipped cream.
# Notes:
01 -
Keep everything cold so biscuits stay flaky.
02 -
When cutting biscuits, avoid twisting.
03 -
Prepare parts up to a day ahead if needed.