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Prep time
25 minutes
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Cook time
20 minutes
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Makes
8-10 biscuits
Author Notes
I have been making this recipe for berry shortcake every fourth of July for over ten years. How can that even be possible?! TEN YEARS! Ugh — enough about my old age (for now) and on to this ridiculous shortcake recipe. Strawberry shortcake is one of those desserts that everyone likes, so I can’t believe people settle for anything less than this version. Obviously strawberries are the key ingredient, but without a base they’re just sugary — still delicious, but sugary — strawberries. I used to be a fan of the angel food cake base, but since I tried these sweet, salty and buttery biscuits, I’ve never looked back. I think you’re going to feel the exact same way! —My Stir Crazy Kitchen
Ingredients
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4 cups
(approx. 1 pound) strawberries (rinsed, hulled, and quartered)
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2 cups
blueberries
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1 1/4 cups
sugar (plus another 2 tablespoons)
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3 cups
all-purpose flour
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4 teaspoons
baking powder
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3/4 teaspoon
salt
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12 tablespoons
(1 1/2 sticks) cold, unsalted butter, cut into small pieces
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2 cups
heavy cream
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2
large eggs
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1/2 teaspoon
vanilla extract
Directions
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Preheat oven to 375 degrees.
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Toss the berries with 3/4 cup sugar and sit aside, stirring occasionally.
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Using a food processor: pulse flour, baking powder, 1/2 cup sugar, and the salt until combined. Next, add the small cubes of butter, and pulse about 10-12 times until there are some pea-size bits of butter remaining.
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Whisk together the eggs and 1/2 cup cream and pour into the flour mixture. Pulse 25-30 times until large clumps begin to form.
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Using a 1/2-cup measuring cup, form the dough and tap out onto a baking sheet. Recipe should yield 8-10 biscuits.
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Bake for 15-20 minutes, until lightly golden. Transfer to a rack to cool.
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While those bake, beat the remaining 1 1/2 cups cream with 2 tablespoons of sugar with the vanilla until soft peaks form.
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To serve, either slice the biscuits and half or serve whole. Top with the berries, their liquid and some whipped cream.
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