Strawberry shortcake… and the curious cat

Strawberries, grown right here in California, are already appearDSC_0803ing at the market.  They come from Oxnard and Ventura, just north of Los Angeles, where the weather is mild and Spring literally comes on the heels of Christmas.  So I couldn’t resist an early batch of a summertime favorite: strawberry shortcake.  What’s better than fresh strawberries layered between homemade buttery biscuits and topped with whipped cream?

And while I was at it, I thought this would be a good little recipe to film for my video archive.  It’s a pretty simple recipe to demonstrate: we slice and prepare the strawberries, roll out the biscuits, and assemble these little masterpieces in no time.  But wait!  There’s a surprise moment.  I won’t tell you what it is, you’ll have to click the video and watch for yourselves.  I hope it gives you a chuckle.  And if you learn one thing about me, I hope it’s that I try to take things in stride.

Summery Strawberry Shortcake

Prepare the strawberries and whipped cream:

2 pints fresh strawberries, washed, hulled and sliced lengthwise
2/3 cup granulated sugar (divided)
juice of 1/2 lemon
1 cup heavy cream

Combine the sliced strawberries, 1/3 cup granulated sugar, and lemon juice in a bowl.  Toss gently and set aside.

Meanwhile in a stand mixer fitted with the whisk attachment (or with a handheld mixer,) beat the remaining 1/3 cup of sugar with the heavy cream until soft peaks form.  Cover and refrigerate while you prepare the biscuits.

Prepare the shortcake biscuits:

2 cups all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 stick (8 tbsp) cold, unsalted butter (cut into small chunks)
3/4 cup heavy cream

Preheat the oven to 375 F.

Whisk the dry ingredients in a medium bowl until thoroughly combined.  Cut in the butter with a pastry cutter or two knives until the butter is the size of small peas.  Add the cream and incorporate using a wooden spoon until the dough is thoroughly moistened, but not over-worked.  Turn the dough out onto a lightly floured, nonstick surface (such as a silicone baking mat or granite counter) and roll into a 1/2-inch-thick disk with a floured rolling pin.  Cut the dough into three-inch rounds using a cookie cutter, drinking cup, or empty tin can, gently rolling and re-rolling the dough as necessary. (You should have six to eight biscuits, depending on the size of the cutter and the thickness of the dough.)  Transfer the rounds to a cookie sheet and bake for 10-12 minutes or until golden brown.  Allow to cool.

Assemble the shortcakes:

Cut each cooled biscuit in half horizontally.  Place the bottom half on a plate and spoon the strawberries and whipped cream over it.  Place the top half of the biscuit on top of the berries and whipped cream.  Serve immediately.

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20 Responses to Strawberry shortcake… and the curious cat

  1. Tricia Rose says:

    I think Fuzzball wanted to help! probably with the cream.

    That looks delicious Miriam- is it best when the biscuits are still warm? I loved the way it all melted into itself when the biscuit ‘lid’ went on…

  2. Brier says:

    This one is going to be a hit in my house! I can’t wait to try it.

  3. Shannon says:

    I’m so glad that you chose–on the fly, no less–to reduce the amount of sugar in this recipe. From the looks of those huge, bright red strawberries, they definitely didn’t need it. Good call, Miriam!

    Also, I appreciate the pitch for buying locally. Not only is it socially and environmentally responsible but, as you said, the food tastes way better!

    P.S. Fuzzball is adorable!

  4. Lisa says:

    love the surprise – this looks delicious! Will have to try it!

  5. Herodia says:

    My mouth is literally watering and it weren’t 11:15 at night (when the grocery stores are closed), I’d head to the store right now and get started on a batch!

  6. AS says:

    I got to try them first hand and they were delicious!!
    Strawberries & whipped cream is my favorite dessert combination but I’m going to try to push this as a Sunday brunch dish…definitely breakfast of champions =)

  7. Herodia says:

    I made them tonight for Persian New Year! What a great desert to begin spring. I skipped the sugar in the whip cream and added a little Grand Marnier. Delicious — and suprisingly fast to make!! (I was good and had one — Harry had 2!)

  8. These look amazing, I totally want to try them. What an awesome spring time desert.
    Hope you have a wonderful weekend.
    *kisses* HH
    p.s. please stop by my blog and enter my giveaway for £50 or $75 worth of Amazon vouchers :D I’ve just unveiled my new blog and am doing a give away to celebrate :D

  9. Nice recipe. It looks very summery

  10. Liz says:

    Just made this today, and it was delicious! The biscuits are so moist and tasty. Thanks for the tip to add lemon!

  11. Shelley says:

    I just took the biscuits out of the oven. I have had this bookmarked for two weeks and just couldn’t wait any longer. These look like such a wonderful taste of spring. And if the smell in the kitchen is any indication, these will make a FABULOUS dessert tonight!

  12. Shelley says:

    Miri, these were fantastic. Thank you SO much.
    Check it out, if you have a sec:
    Thank you again for the fantastic recipe!

  13. Katrina says:

    I noticed on your video you call for a 1/2 cup of sugar for the biscuits, but you wrote 1/4 cup in the recipe part. Which do you prefer?

    • Miri says:

      Hi Katrina! So sorry for the typo. I will have to check my recipe when I get home, but you could probably go either way. 1/2 cup sugar will simply result in a sweeter biscuit.

    • Miri says:

      Hi, again, Katrina! My original recipe calls for 1/4 cup of sugar, so I’d go with that. It results in a mildly sweet biscuit. :)

  14. Pingback: Laura | Carmen » Blog Archive » Spring Tease

  15. AS says:

    Accidently ended up with a carton of strawberries from Costco the other day so decided this was the best way to finish them off. Two hours & a few house guests later and there was nothing left!

    Thanks Miri for a simple & quick recipe that doesn’t involve bisquick! =)

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