Old-Fashioned Strawberry Shortcake
I’m definitely more of a Fall baker, the weather is cooler, the produce is divine and the aroma of cinnamon and nutmeg is downright heavenly. So I tend to struggle with what to bake in the summer. I don’t really want my oven on for long periods of time and call me crazy, but I like to keep my fruit separate from my baked goods. However there isn’t a single dessert that reminds me more of summer than strawberry shortcake (although lemon meringue pie is a close second…but I’m getting ahead of myself). Now I’m not talking about those spongey cakes found in the produce aisle at the grocery store or sliced pound cake or angel food cake, all of which I’ve had with strawberries and cream. No, I’m talking about the type of dessert that conjures up images of victorian lady’s in their sweeping dresses, carrying baskets down to the river for a picnic with their love. A dessert so simple yet so incredibly satisfying.
To me, the perfect strawberry shortcake is made up of three components; a tender, buttery and slightly salty biscuit, sweet but tangy strawberries and creamy fresh whipped cream. These biscuits are extremely versatile and are just as good with strawberries as they are with sausage gravy. The strawberries are sprinkled with a touch of sugar and a splash of balsamic and left to sit in the juices and the cream is whipped at the very end to meld it all together 🙂
oh yeah, this is my 50th post! How exciting 🙂
slice the strawberries and sprinkle with sugar and balsamic vinegar
cut in the butter until it resembles course crumbs
roll the dough out and cut into rounds
Yields 15-20 biscuits…so, 2 servings?!
3 cups pastry flour (you can use all purpose flour, pastry flour just makes it slightly more tender)
1 1/2 Tablespoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
9 tablespoons cold, unsalted butter, cut into pieces
1 1/4 cups cold buttermilk (I’ve also done these with milk and they come out great too!)
2 tablespoons buttermilk or melted butter
2 lbs strawberries
2 tablespoons sugar
1 cup heavy cream
2 tablespoons sugar
1. Preheat oven to 450 degrees (F).
Rinse, hull and slice the strawberries and place in a large bowl. Sprinkle with sugar and a splash of balsamic vinegar. Stir together, cover with plastic wrap and set aside for 30 minutes at room temperature.
2. In another large bowl, whisk the flour, baking powder, baking soda and salt together. Add the butter and cut in with 2 knives, a pastry blender or your fingers until the mixture resembles course crumbs and the largest pieces are no bigger than the size of peas. Add the 1 1/4 cup buttermilk all at once and mix with a rubber spatula or wooden spoon just until combined.
3. Transfer the dough to a lightly floured surface, cover with plastic wrap or parchment paper, and roll or pat out to 1/2 inch thick. Cut into 2 inch rounds with a biscuit or cookie cutter dipped in flour. Make sure to push the cutter straight down and pull back up without twisting so that the biscuits will rise evenly. Place the rounds on a baking sheet and brush with additional buttermilk or melted butter. Bake in preheated oven for 10-12 minutes or until golden brown on top and a deeper golden brown on the bottom.
4. To serve: Place the whipping cream in a large bowl. Beat on high until frothy, add the sugar and continue to beat until stiff peaks form. Cut open biscuit on a plate, spoon some strawberries with juice over one side and dollop some cream. Top with the other half of the biscuit and eat!