Strawberry Shortcake Soft Biscuits (Print Version)
# Ingredients:
→ Shortcake Biscuits
01 -
2 cups all-purpose flour, plus more to dust
02 -
1 1/2 Tbsp baking powder
03 -
1 Tbsp granulated sugar
04 -
1 tsp salt
05 -
5 Tbsp unsalted butter, cold, diced
06 -
1/2 cup heavy whipping cream, cold
07 -
1/2 cup milk, cold
08 -
1/2 tsp vanilla extract
→ Macerated Strawberries
09 -
1 1/2 lbs strawberries, hulled and sliced
10 -
1/4 cup granulated sugar
→ Whipped Cream
11 -
1 cup heavy whipping cream
12 -
1 1/2 Tbsp granulated sugar
13 -
1/2 tsp vanilla extract
# Instructions:
01 -
In a large mixing bowl, whisk together dry ingredients and sift. Add diced cold butter and blend into the mixture using a pastry cutter or food processor until it forms coarse crumbs. Combine milk, heavy cream, and vanilla extract in another bowl, then pour this mixture over the dry ingredients. Fold together with a wooden spoon until dough starts to come together. Turn the dough out onto a well-floured surface.
02 -
Pat dough into a rectangle, fold in half, and pat down again into a rectangle. Repeat the folding process one more time. Cover the dough with a tea towel and let it rest for 30 minutes at room temperature (65˚-75˚F).
03 -
Preheat the oven to 425˚F and line a baking sheet with parchment paper. Gently pat the dough into a 5" x 10" rectangle, about 3/4" thick. Use a floured 2 1/2" round cutter to cut out 8 rounds, dipping the cutter in flour with each cut. Place the rounds on the baking sheet, spaced 1/2" apart. Bake for 13-15 minutes or until golden on top. Cool on a rack for 10 minutes.
04 -
Place sliced strawberries in a large bowl. Sprinkle with granulated sugar and stir to combine. Cover and refrigerate until ready to use.
05 -
In a mixing bowl, whip cold heavy cream with granulated sugar and vanilla extract on medium/high speed until medium-soft peaks form, approximately 2 minutes.
06 -
Split each biscuit in half. Add a portion of the macerated strawberries with their sauce to the bottom half. Top with a generous dollop of whipped cream. Place the biscuit top over the cream, then add more cream and strawberries on top for serving.
# Notes:
01 -
The components can be partially prepared ahead of time: bake the biscuits 2-3 days prior and store in an airtight container or freezer. Strawberries can be prepped and refridgerated for up to 24 hours. Whipped cream can be prepared lightly and stored for a few hours before final whipping.