Strawberry Shortcake – Boston Woman Bakes

This strawberry shortcake recipe is made with do-it-yourself buttermilk candy biscuits will get topped with recent strawberries and simple 3-ingredient whipped cream for the proper summer season dessert! And this dessert is prepared in half-hour or much less!

Is there something higher than strawberry shortcake for dessert in the summertime time? It’s a kind of desserts that I at all times had a child rising up. Scorching summer season nights = grilled dinner completed with a recent strawberry shortcake. Now I at all times love baking up this beautiful strawberry shortcake cake, however generally I need the great ol’ unique. Candy biscuits topped with strawberries and whipped cream.

However I’m elevating this dessert I had as a child. Though the strawberries have been recent, the “shortcake” half was something however. I hate to say I grew up on these spongy desserts from the shop. Hardly ever was it precise do-it-yourself biscuits. And though desserts are advantageous, I really like my strawberry shortcake dessert served on high of a buttery, fluffy biscuit.

Sure I’m workforce biscuit all the best way with regards to my strawberry shortcake.

Why You Will Love This Dessert

• Fast To Make. As at all times biscuits are so fast to make, about Quarter-hour (and even much less!)
• Simple One To Freeze. Let’s face it baking within the summertime isn’t at all times that a lot enjoyable. So why not whip up a batch of those and freeze them to have readily available everytime you want a fast, straightforward dessert to current.
• Excellent summer season dessert! – When strawberries are in season in the summertime, there’s nothing higher than making this summer season dessert.

Substances Wanted

• Unsalted butter – You should use salted butter. Simply cut back the salt.
• Buttermilk – Should you don’t have any, make do-it-yourself buttermilk by combining lemon juice (or vinegar) and milk. Right here is my full tutorial on learn how to make do-it-yourself buttermilk.
• Flour
• Baking Powder
• Baking Soda
• Sugar
• Salt
• Heavy Cream – Be certain that it’s chilly so it whips as much as the fullest potential.
• Powdered Sugar – Should you don’t have any, you can also make do-it-yourself powdered sugar.
• Vanilla
• Strawberries – Recent strawberries are greatest, however you can use frozen strawberries if want be.

How one can make strawberry shortcake

Make the strawberry filling

Stem and quarter the strawberries.

Mix the strawberries and sugar in a bowl. Refrigerate for half-hour.

Make the biscuit dough

Mix dry components. In a mixing bowl, whisk collectively flour, baking powder, baking soda, sugar, and salt.    

Lower in butter. Utilizing your fingertips, two knives, or a pastry blender, lower the butter into the dry components till the butter is pea-sized.

Mix moist components. In a small measuring cup or bowl, whisk collectively the buttermilk and vanilla. Then make a effectively and pour within the buttermilk vanilla combination.

Add moist components to dry. Stir in buttermilk combination into the dry components to type a shaggy, moist dough.

BAKING 101: You need to make sure that to make use of COLD components (chilly butter and buttermilk) to maintain the butter as stable so long as attainable. You probably have time, pop your flour within the freezer for half-hour earlier than beginning! The butter will then soften as soon as it’s within the oven, and the water within the butter turns to steam pushing aside your layers creating flaky biscuits.

Form And Lower Biscuits

Knead the dough. The dough will likely be fairly moist and sticky at this level. Simply scrape the dough onto a evenly floured floor. Deliver the dough collectively together with your palms. Then you definitely need to knead the dough by urgent the dough down and fold in thirds (like a e-book). Repeat this 3 occasions to create flaky layers.

Lower out the biscuits. After you could have kneaded the dough collectively a number of occasions then pat the dough right into a 3/4-inch to 1-inch thick circle. Lower out the biscuits utilizing a 2 ½ to three inch biscuit cutter.

Press scraps collectively and lower out remaining biscuits. Attempt to deal with the dough as little as attainable.

Bake the biscuits. Organize biscuits onto both parchment lined cookie sheet, in a spherical baking dish or in a forged iron. Brush the tops with heavy cream and a sprinkle of turbinado sugar.

Bake for Quarter-hour till golden brown.

Make the whipped cream

Mix the chilly heavy cream, vanilla, and powdered sugar collectively in a chilly mixing bowl. I chill my bowl and beaters within the freezer for 10 minutes earlier than beginning.

With an electrical mixer, whip cream, sugar and vanilla on low then improve to medium-high till stiff peaks type, about 5 minutes. Be certain that to not over-beat, cream will then turn into lumpy and curdled wanting.

HEATHER’S BAKING TIP: So long as your cream hasn’t turned to butter, if it’s barely overbeaten, simply work in a number of tablespoons of cream to easy it again out.

Extra Baking Ideas

• Don’t overwork the dough! Knead the dough a number of occasions for completely flaky layers. However be sure you not knead the dough an excessive amount of. Should you maintain enjoying with the dough then it’s going to heat up the butter an excessive amount of. 
• Don’t twist your cutter. If you lower out the biscuits, press straight down and up. Don’t twist the cutters. In any other case, the biscuits will come out lopsided.
• Flaky layers are key.  You need to create flaky layers with biscuits. I obtain this by flattening the dough (rolling pin or the palm of my hand) after which folding the dough in half. I repeat this about 3-4times. 
• Place the biscuits shut collectively when baking. This creates fluffy pull aside biscuits versus ones with crispy edges. 

Storage Directions

You’ll be able to retailer the biscuits in an hermetic container within the fridge for as much as one week. If you wish to retailer the whole strawberry shortcake dessert, retailer every element individually within the fridge for as much as 4 days.

You’ll be able to freeze the biscuits in an hermetic container for as much as 3 months. I really like placing them in a sealable plastic bag and squish as a lot air out as attainable. They may thaw fairly rapidly at room temperature. I additionally love warming them up within the microwave for about 15-30 seconds. Or freeze unbaked! I freeze them stable first on a baking sheet and switch to a sealable bag. Bake frozen and add a couple of minutes of baking time.

Recipe FAQ’s

Extra Recipes To Strive

Craving extra strawberries? Then attempt my strawberry cheesecake or my strawberry swirl cheesecake!

Or attempt my no bake strawberry cream cheese pie! It’s a straightforward no bake cheesecake baked in a pie dish (so no water bathtub!) Or my fashionable strawberry cheesecake cookies with a shock cheesecake heart!

Make the whipped cream

• Chill. Chill the beaters and bowl for 10 minutes earlier than beginning the recipe.

• Whip components. With an electrical mixer, whip cream, sugar and vanilla on low then improve to medium-high till stiff peaks type, about 5 minutes. Be certain that to not over-beat, cream will then turn into lumpy and curdled wanting. Will be made as much as 1 day forward, simply cowl and refrigerate for twenty-four hours. 1 cup (240 mL) chilly heavy cream 2 Tablespoons confectioners sugar 1 teaspoon vanilla extract

Make the biscuits

• Preheat and put together pan. Preheat your oven to 425°F. Line a cookie sheet with parchment paper or silicone baking mat.

• Mix dry components. In a mixing bowl, whisk collectively all goal flour, sugar, baking powder, baking soda, and salt. 2 ¾ cups (330 g) all goal flour ¼ cup (50 g) granulated white sugar ½ teaspoon baking soda 1 tablespoon baking powder ¾ teaspoon desk salt

• Lower in butter. Utilizing your fingertips, two knives, or a pastry blender, lower the butter into the dry components till the butter are pea-sized. Pour within the chilly buttermilk and stir to mix. ½ cup (8 Tablespoons, 113 g) unsalted butter 1 cup (240 mL) chilly buttermilk

• Form and lower the biscuits. Empty the bowl onto a evenly floured floor. Pat the dough right into a 1/2-inch thick circle after which fold the dough in half. Pat the dough out once more and fold in half. Repeat this course of 2-3 extra occasions. Utilizing a biscuit cutter (or the rim of a big consuming glass) press straight down into the dough. Don’t twist the cutter, which may trigger your biscuits to come back out lopsided.

• Bake the biscuits. Place the biscuits subsequent to one another on the cookie sheet so that they contact. Brush with further cream and sprinkle with sugar. Bake for 12-Quarter-hour. Take away from the oven and funky on a cooling rack.

Assemble the strawberry shortcake

• Making forward: I’d suggest as much as 3 days forward of time for the biscuits, or you may also freeze for as much as 3 months (thaw first earlier than serving). I’d suggest 1 day forward of time for the strawberry filling, and 1 day for the whipped cream (though I’ve had the whipped cream maintain for longer, as much as 3 days!)
• Freezing: You’ll be able to freeze the biscuits in an hermetic container for as much as 3 months. I really like placing them in a sealable plastic bag and squish as a lot air out as attainable. They may thaw fairly rapidly at room temperature. I additionally love warming them up within the microwave for about 15-30 seconds. Or freeze unbaked! I freeze them stable first on a baking sheet and switch to a sealable bag. Bake frozen and add a couple of minutes of baking time.
• Pan: You’ll be able to bake these shortcake biscuits on a cookie sheet, in a spherical or sq. baking pan, or in your forged iron as I did. If utilizing a forged iron, it’s possible you’ll need to grease it first with slightly melted butter or vegetable oil (no must preheat).
• Buttermilk: Chilly buttermilk is vital. Should you don’t have any, make a do-it-yourself buttermilk model as an alternative. 
• Chilly components: You need to use COLD components to verify the butter doesn’t get too heat and take up into the dough. This can create flaky biscuits. You probably have time, even pop the flour in your freezer for half-hour!

Energy: 347kcal | Carbohydrates: 52g | Protein: 6g | Fats: 13g | Saturated Fats: 8g | Trans Fats: 1g | Ldl cholesterol: 34mg | Sodium: 323mg | Potassium: 372mg | Fiber: 3g | Sugar: 16g | Vitamin A: 414IU | Vitamin C: 50mg | Calcium: 123mg | Iron: 2mg