In a household recently brightened by recovery, thanks to the wonders of modern medicine, a young spirit was rekindled by an advertising image on bisquick box, showcasing a luscious strawberry shortcake. The once subdued appetite surged back into life.
Despite gentle suggestions to opt for a tried-and-true cream biscuit recipe from a beloved cookbook, the charm of the advertised recipe proved irresistible. Today, the kitchen is a scene of quiet contentment, with strawberries being prepped amidst soft hums.
Tomorrow’s debate over biscuit recipes can wait. However, for those with a palate leaning towards refined tastes, consider the following
Sophisticated Biscuit Recipe
Begin by preheating your oven to 400 degrees Fahrenheit.
In a sizeable mixing bowl, blend together:
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 4 teaspoons sugar
- 2 teaspoons baking powder
Next, incorporate:
- 6 tablespoons cold butter, chopped into tiny pieces
Using either your fingers or a pastry blender, work the butter into the flour mixture until it resembles small peas. Then measure out:
- 3/4 cup heavy cream, reserving 1 tablespoon
Gently fold the remaining cream into your dry ingredients using a fork, just until the dough comes together. Be mindful not to overwork the dough. Give it a light knead a few times within the bowl, then turn it out onto a floured surface and roll it to about 3/4-inch thickness. Cut the dough into eight 1 1/2-inch circles or squares, re-rolling scraps if necessary.
Place the biscuits on a baking sheet lined with parchment paper and brush the tops with the tablespoon of cream you set aside earlier. Bake for 17 minutes or until they are thoroughly cooked and golden on top.
Now, let’s delve into creating an exquisite strawberry topping to complement these biscuits. For that, you’ll need:
- 2 cups of fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar
Combine the strawberries with the sugar in a bowl, allowing them to sit for about 20 minutes until they release their natural juices, creating a syrupy topping.
For assembling your shortcake, simply slice the freshly baked biscuits in half horizontally, spoon a generous layer of the sugared strawberries over the bottom half, optionally add a dollop of whipped cream, and cap it with the top half of the biscuit. Serve immediately and enjoy the burst of flavors in this timeless dessert.
Classic Strawberry Shortcake
Dive into the delightful world of desserts with our Classic Strawberry Shortcake! This recipe promises a burst of fresh, juicy strawberries layered between beautifully baked biscuits. Perfect for any time, it’s a treat that combines simplicity with classic charm, guaranteed to impress at any gathering or family dessert time.
4
20
minutes17
minutes375
kcal20
minutes57
minutesKeep the screen of your device on
Ingredients
- biscuit base
1 1/4 cups all-purpose flour
1/4 tsp salt
4 tsp granulated white sugar
2 tsp reliable baking powder
6 tbsp unsalted butter, chilled and chopped
3/4 cup heavy cream plus 1 tablespoon reserved
- strawberry topping
2 cups fresh strawberries, cleaned and sliced
2 tbsp sugar, for macerating strawberries
- Alternative Ingredients
Use coconut cream instead of heavy cream for a dairy-free alternative
Gluten-free all-purpose flour can replace regular flour for gluten sensitivity
Margarine can substitute for butter if needed
Directions
- Begin by setting your oven to a hot 400 degrees Fahrenheit. Mix your flour, salt, sugar, and baking powder in a large mixing bowl.
- Add your cut, cold butter and blend until the mix looks like small peas. This prepares your base for a fluffy texture.
- Pour in most of the heavy cream, reserving about a tablespoon. Stir until just combined to form your dough. Roll out on a flour-dusted surface and cut your biscuits.
- Place your cut biscuits on a parchment-lined baking sheet and brush with reserved cream. Bake for about 17 minutes or until golden brown. Meanwhile, toss your sliced strawberries with sugar.
- When biscuits are done and slightly cooled, split them and spoon the juicy strawberries and optional whipped cream in between. Serve these delightful shortcakes fresh.
Equipment
- Mixing Bowls
- pastry brush
- baking sheet
- Chef’s Knife
- Cutting Board
Nutrition Facts
- Calories: 375kcal
- Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 54mg
- Sodium: 380mg
- Potassium: 238mg
- Carbohydrates: 48g
- Fiber: 2g
- Sugar: 12g
- Protein: 4g
- Vitamin A: 600IU
- Vitamin C: 45mg
- Calcium: 100mg
- Iron: 2mg
