Sweets

Strawberry Shortcake

Happy Fourth of July! Well… It’s almost Fourth of July so I feel like it counts!

Is it even Fourth of July if there isn’t a strawberry dessert of some kind?!

I think not!

Fourth of July or not, this strawberry shortcake recipe has to be my all-time favorite! I love using biscuits as my shortcake for lots of reasons! One: it’s a biscuit, there’s no way that’s NOT going to be good! Two: the biscuits allow for the juices of the strawberries to get soaked into it, while still being able to retain its structure. Three: if there are any leftovers, you have breakfast prepared for the next morning!

Now, I added a little bit of sugar to the biscuits to help sweeten them up! If you were just using this biscuit recipe for normal savory biscuits, just forfeit the sugar! It’s still a super easy biscuit recipe!

Another note for this dessert falls down to the strawberries! You don’t have to use strawberries! This is a dessert that could be customizable for what season it is, where you live, and what your favorite fruits are! Strawberries are an obvious choice, but you could use blackberries, raspberries, blueberries, a mixture of the three, peaches, plums, just to name a few options! When working with your fruit, make sure to taste it first to see how much sugar you need to add. My strawberries were a little sweet so I only added a tablespoon of sugar because I wanted their tartness to show slightly.

To me, a biscuit HAS to be flakey! I need those butter fluffy layers, otherwise, it’s not a biscuit! There are two different techniques I have combined into this recipe to help achieve that. First, you might have noticed that I listed the butter as frozen. Not really cold, not super cold; I mean frozen, like fresh from the freezer. The reason the butter needs to be frozen is I recommend using a box grater to grate the butter into little shards. This is the easiest way to get the butter incorporated into the dough without overworking it. The colder the butter is when it goes into the oven, the flakier the biscuit.

The second is a 3 point letter fold that I do three times to get beautiful layers of dough. This type of folding technique is typically used with croissants which is how they have those beautiful butter layers! Doing this to the biscuit dough helps create the same effect! To start, you shape the dough into a rectangle, you fold the dough exactly as you would a letter. Fold one-third into the middle, and then the top third over that layer to form a thin rectangle with three layers!

Ingredients:

2 cups of flour

1 tablespoon of sugar

1 tablespoon of baking powder

1/2 teaspoon of salt

1 stick of butter, frozen

1 cup of milk

1 tablespoon of vinegar

1 egg with a splash of water, for egg wash

2-3 cups of fruit

1-2 tablespoons of sugar

1 cup of heavy whipping cream

1/3 cup of powdered sugar

1 teaspoon of vanilla

To begin, cut up the strawberries into little pieces. Sprinkle about 1-2 tablespoons of sugar over your strawberries, and stir together. Cover with plastic wrap and allow to sit in the fridge while you make the biscuits!

To start with the biscuits, preheat the oven to 425 degrees. Pour one cup of milk into a measuring cup with one tablespoon of vinegar, let set for five minutes. In a bowl, combine the flour, sugar, salt, and baking powder. Whisk together. Take the frozen stick of butter and grate into the bowl, using a box grater. Then add in the homemade buttermilk! Stir until the dough just comes together and dump onto a floured surface. Roughly shape the dough into a rectangle. Using a letter fold, fold one-third of the dough into the middle, and then fold the top layer on the second layer. Flatten out to a rough rectangle again, and complete the process. You will do this one other time as well. Then, after the dough has been folded for a total of 9 times, begin to cut into biscuit shapes. You can do a square or circle! If you are using a cutter, press down and then right back up again. Don’t press down and turn, because this can flatten out the biscuits!

I spray the bottom of a pan with a little bit of baking spray and place your biscuits into the pan. Brush with a little bit of egg wash/heavy cream and sprinkle with sugar. Bake for about 15-20 minutes. For the last minute or so, I turn on the broiler to really brown the top!

After the biscuits are done, take from the oven and allow to cool while you make the whipped cream. Pour 1 cup of heavy cream into the bowl of a stand mixer, add in the powdered sugar and vanilla. Whip for a couple of minutes, or until desired fluffiness! I like my whipped cream a little bit stiffer.

Take a biscuit and cut in half. Place some of the strawberries, plus the juice onto the biscuit. Then a layer of whipped cream, and place the top biscuit back on. Put another dollop of whipped cream and then another spoonful of berries! You are ready to serve!

I just love how everything comes together! I love the fluffy warmness of the biscuit paired with the cold tangy strawberries and the smooth whipped cream to finish it all off! It is the perfect little summer dessert!

I hope you have a fantastic Fourth of July!

-Holly Michelle

2 thoughts on “Strawberry Shortcake”

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