Strawberry Shortcake

Kristine Kidd

The biscuits are quick and easy to make, and are perfect with any juicy fruit mixed with sugar. I’ve used strawberries, raspberries, blackberries, sliced peaches, sliced nectarines and sliced plums-even diced mango and papaya. You can also serve the biscuits at breakfast or dinner, simply with butter and honey or jam. Makes 6 servings (plus 2 extra biscuits)

Print Recipe

Servings 6 servings

Ingredients

Berries

1 16- ounce basket plus 1 8-ounce basket strawberries, hulled, sliced
1/3 cup sugar, or more to taste

Biscuits

2 cups all-purpose flour or gluten-free flour blend such as King Arthur Measure for Measure flour
3 tablespoons sugar, plus more to sprinkle
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup 1 stick cold unsalted butter, sliced
¾ cup milk mixed with 2 teaspoons vinegar, or ¾ cup buttermilk or Kefir with no vinegar
1 tablespoon cream or melted butter

Whipped Cream

1 cup cold heavy cream
2 tablespoons sugar
½ teaspoon vanilla extract

Instructions

For the berries:

Combine the berries and 1/3 cup sugar in a bowl. Toss to blend. Let stand at least 30 minutes to allow juices to form, stirring occasionally. Taste and add more sugar if desired.

For the biscuits:

Preheat the oven to 400°F. Cover a baking pan with foil, butter the foil.
In a large bowl, combine the flour, 3 tablespoons sugar, baking powder, baking soda and salt. Whisk to blend. Add ½ cup cold butter.Squeeze the butter and flour together with finger tips until the texture of a coarse meal. Add the milk and mix with a fork until the dough comes together, adding a little more milk if dry and a little more flour if wet. Gently knead briefly in the bowl to combine all the ingredients.
Turn the dough out onto a lightly floured surface. Pat into a ¾” thick square or rectangle. Cut into 8 squares, cutting straight down without using a sawing motion. Transfer the biscuits to the prepared pan, spacing close together. Brush with cream or melted butter and then sprinkle with a little sugar. Bake the biscuits until they brown and feel firm to the touch, about 20 minutes. Transfer the biscuits to a rack and cool at least 15 minutes.

For the cream:

Using an electric mixer or large whisk, beat the cream in a large bowl until soft peaks from. Add sugar and vanilla and beat just until incorporated. Refrigerate until ready to use.
Using a fork or serrated knife, cut the biscuits horizontally in half. Place the bottom halves in bowls. Top with berries and their juices, and then a big spoonful of whipped cream. Top with the biscuit tops. Spoon a little whipped cream on top of each and spoon a few more berries over. Serve right away.