Strawberry Shortcakes
I had to try out this recipe from Magnolia Table…I love Strawberry Shortcake. It just wouldn’t feel like spring without making this. Then there’s just something about homemade biscuits fresh out of the oven. Who can resist? The biscuit recipe makes about 20 of them. I only used about 6 for the shortcake, so that means there’s lots of leftover for biscuits to go around (use with jam or have biscuits and gravy). Don’t worry about leftovers; they go fast!
For the Strawberry
Once you get to the Strawberry part – it is so so easy – it’s just fresh strawberries mixed with sugar and letting them sit out for about 30 minutes creating this lovely sweet simple syrup.
Finally, add the Homemade Whipped Cream – heavy cream, vanilla extract, a touch of sugar and a pinch of salt and it is heavenly, I promise. The kids helped me make this and none of us could stop eating it! We enjoyed the versatility with this recipe. The Shortcake biscuits can easily be put together ahead of time for a more formal occasion or set out in bowls and let everyone casually put together as they wish.
- For the Shortcake Biscuits: (Makes 20 biscuits)
- 4 c. self-rising flour, plus more for work surface
- 2 T. baking powder
- 1 t. baking soda
- 3 sticks unsalted butter, cold cut into ½ inch pieces
- 2 large eggs, beaten + 1 egg for brushing
- 1½ c. buttermilk + 1 T. brushing
- For the Strawberry:
- 2 lbs. strawberries hulled and quartered
- ½ c. sugar
- For the Whipped Cream:
- 1 pint heavy cream
- ¼ c. sugar
- 1-2 t. pure vanilla extract
- pinch of sea salt
- For the Biscuits:
- In a large bowl, whisk together the flour, baking powder, and soda. Add the butter and use a pastry blender to cut the butter into the flour until the pieces are even and about the size of peas.
- Stir in the beaten eggs with a wooden spoon until combined. Stir in 1½ c. buttermilk until the dough comes together into a stick mass. If it is too dry, add more buttermilk 1 tablespoon at a time, mixing after each addition. Cover the bowl and refrigerate for at least 30 minutes or up to overnight.
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- Scrape the dough onto a flour work surface. Use floured hands to press into a round disc about ½ inch thick.
- Use a floured 2¾inch round cutter to cut out about 20 biscuits.
- Transfer to baking sheet, arranging so they are touching.
- Prepare egg wash by beating togethering remaining egg and 1 tablespoon of buttermilk. Brush on top of biscuits
- Bake for 15 to 20 minutes until golden brown.
- Let cool. Use 6 for strawberry shortcake recipe below.
- For the Whipped Cream:
- In a large bowl, combine the cream, sugar, vanilla, and salt. Beat with an electric mixer on high speed until light and fluffy and the cream holds a soft peak.
- Use right away or store in a covered container in refrigerator for 1 day.
- For the Strawberry:
- In a medium bowl, toss the strawberries with the sugar. Set aside at room temperature for up to 1 hour.
- Use 6 biscuits and split in half. Place the bottoms on a plate. Then layer with whipped cream and strawberries as desired. Serve.
Yum!