A question about a recipe: The Easiest Strawberry Shortcakes

I have a question about the recipe "The Easiest Strawberry Shortcakes" from Alice Medrich. One more: how much sugar should be put in the shortcake dough? It mentions sugar in the instructions but no specific amount.

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5 Comments

LVB July 10, 2014
The recipe does not call for mixing the sugar in with the dough. After you spoon the biscuit dough onto the parchment-lined baking sheet, just sprinkle some regular sugar or turbinado sugar crystals on top of the raw dough. Of course, if you prefer a sweeter flavor to the biscuit, then add the sugar to the dough mixture directly as Dessito suggested below. Enjoy!
 
amysarah July 4, 2014
I agree about adding a tablespoon or so - not enough to actually make the biscuits sweet, just sort of rounds them out. (James Beard's recipe is on this site too - for another good reference.) I also think it depends how sweet your berries are, or in this recipe, how sweet the puree - I usually macerate some of the berries in sugar, with a little lemon, same idea - it soaks in and flavors the biscuits too. Boulangere's sanding sugar on top (if available) is also a great touch - the slight crunch it adds is lovely.
 

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Dessito July 3, 2014
I am just going to suggest an amount based on other shortbread recipes, but I should say that the 130g of flour (less than a cup) seem like a smaller amount than what I've seen in other standard recipes. In general shortbread shouldn't really be sweet, so 1.5-2 tablespoons of sugar (a tad less than 1/8 of a cup) is probably all you need.
 
boulangere July 3, 2014
Yes, inasmuch as Step 2 instructs you to "thoroughly whisk the flour, sugar, baking powder, and salt," it likely is an omission. Even as little as a teaspoon of sugar in shortcake (or biscuit) dough essentially balances flavors on your palate. It's the same principle as adding salt to cake batters. The more regions of your tongue, and therefore your brain, are activated, the greater your perception of satisfaction. So go ahead and add a teaspoon or two. I also like to glaze shortcakes with an egg lightly beaten with a teaspoon of warm water, then dust them with sugar. If you can find AA sugar, also known as sanding sugar (usually available in the cake decorating section of craft stores), all the better. It's a good pantry staple to keep on hand.
 
ChefJune July 3, 2014
That looks like a biscuit the shortcake is built on. I also build my shortcakes on biscuits, and I don't add any sugar. Not sure there is any need to add it.
 
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