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
Makes: 8-10 biscuits
Prep time: 25 min
Cook time: 20 min
cups (approx. 1 pound) strawberries (rinsed, hulled, and quartered)
cups sugar (plus another 2 tablespoons)
cups all-purpose flour
teaspoons baking powder
tablespoons (1 1/2 sticks) cold, unsalted butter, cut into small pieces
cups heavy cream
teaspoon vanilla extract
- 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.