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
(approx. 1 pound) strawberries (rinsed, hulled, and quartered)
1 1/4 cups
sugar (plus another 2 tablespoons)
(1 1/2 sticks) cold, unsalted butter, cut into small pieces
In This Recipe
Preheat oven to 375 degrees.
Toss the berries with 3/4 cup sugar and sit aside, stirring occasionally.
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.
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.
Using a 1/2-cup measuring cup, form the dough and tap out onto a baking sheet. Recipe should yield 8-10 biscuits.
Bake for 15-20 minutes, until lightly golden. Transfer to a rack to cool.
While those bake, beat the remaining 1 1/2 cups cream with 2 tablespoons of sugar with the vanilla until soft peaks form.
To serve, either slice the biscuits and half or serve whole. Top with the berries, their liquid and some whipped cream.