Strawberry Shortcakes
1. To make the strawberry filling:Take half of the sliced strawberries and add them to a large bowl. Mash them with a fork or potato masher, then add remaining sliced strawberries and granulated sugar. Toss well, cover and refrigerate for at least 30 minutes before serving.
2. To make the biscuits: Preheat oven to 400degreesand line a large baking sheet with parchment paper.In a large bowl combine flour, sugar, baking powder, baking soda and salt and whisk to combine. Use a box grater to grate frozen butter into flour mixture, then stir with a spoon or your fingers until mixture resembles coarse crumbs.
3. In a separate bowl, combine half and half (or heavy cream) with egg and vanilla extract. Make a well in the center of the flour mixture, pour in egg mixture and stir with a spoon or spatula until mixture just comes together into a dough.
4. Turn dough out onto a lightly floured surface and lightly shape into a square about 1 ½ inches high. Use a round cookie cutter to cut out biscuits, gathering scraps and repeating once.
5. Place biscuits on prepared baking sheet, leaving an inch between each. Brush tops with egg wash and bake at 400 degrees until golden brown, about 10 minutes. Let cool on a cooling rack for at least 10 minutes before preparing shortcakes.
6. To serve: cut each biscuit in half with a serrated knife. Top bottom biscuit half with whipped cream, followed by strawberry mixture, then either more whipped cream or the biscuit top. Serve immediately.
Shop Ingredients
Directions
1. To make the strawberry filling:Take half of the sliced strawberries and add them to a large bowl. Mash them with a fork or potato masher, then add remaining sliced strawberries and granulated sugar. Toss well, cover and refrigerate for at least 30 minutes before serving.
2. To make the biscuits: Preheat oven to 400degreesand line a large baking sheet with parchment paper.In a large bowl combine flour, sugar, baking powder, baking soda and salt and whisk to combine. Use a box grater to grate frozen butter into flour mixture, then stir with a spoon or your fingers until mixture resembles coarse crumbs.
3. In a separate bowl, combine half and half (or heavy cream) with egg and vanilla extract. Make a well in the center of the flour mixture, pour in egg mixture and stir with a spoon or spatula until mixture just comes together into a dough.
4. Turn dough out onto a lightly floured surface and lightly shape into a square about 1 ½ inches high. Use a round cookie cutter to cut out biscuits, gathering scraps and repeating once.
5. Place biscuits on prepared baking sheet, leaving an inch between each. Brush tops with egg wash and bake at 400 degrees until golden brown, about 10 minutes. Let cool on a cooling rack for at least 10 minutes before preparing shortcakes.
6. To serve: cut each biscuit in half with a serrated knife. Top bottom biscuit half with whipped cream, followed by strawberry mixture, then either more whipped cream or the biscuit top. Serve immediately.