Strawberry Shortcake - Classic!

Wednesday, June 10, 2020

Classic Strawberry Shortcake

North Georgia is fantastic for growing strawberries, and we get TONS when they are available.

Yield: 8 or 9

prep time: 25

cook time: 10

total time: 35


2-1/2 lbs. fresh strawberries, tops removed

1/4 cup sugar




3 cups ap flour

1/2 cup sugar + 1 tbsp for topping

1 tbsp baking powder

1/2 tsp baking soda

1 tsp salt

1/2 cup unsalted butter, cut into cubes

1 cup buttermilk

1 egg

1 tsp vanilla extract

1 egg, lightly beaten


Whipped cream



    Slice the strawberries and add about a third to a bowl.  Mash really well with a potato masher, or you could use a little ninja blender and pulse.


    Add this blended mix to a bowl with the rest of the strawberries, add 6 tbsp of the sugar and stir.  Cover and chill for 30 minutes.  This is called maceration.


    Preheat your oven to 425.  Line a baking sheet with parchment, set aside. 


    In a mixing bowl, add the flour, 1/3 cup sugar, baking soda, powder, and salt.  Stir to combine, then add the cubed butter.  Using your hands, smash the butter with your hands into the flour until all of the butter is dispersed evenly and the size of course crumbles.


    Mix the buttermilk, egg, and vanilla together with a whisk to completely have the egg mixed without stringy whites, then add to the flour mixture.  Use a spatula or a bread whisk to mix the biscuit dough completely.  Turn out onto a floured surface.


    Gently knead the dough until it comes together, maybe a minute or so, then pat into a rectangle.  Cut into rounds, using a 2-3 inch cutter that has been dipped in flour so it doesn't stick.  Place the biscuits on the sheet pan, then brush with a beat egg white, and the remaining sugar.  Bake 10-12 minutes or until lightly browned.  Remove from the oven and allow to cool.


    To assemble, cut the biscuits in half, add some whipped cream, and strawberries.  Do the same with the top half of the biscuit.  Enjoy!



    Adapted from Cooking Classy

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