A tender, flaky biscuit with whipped cream and a sweet strawberry filling. These strawberry shortcakes will get everyone ready for berry season!
Cook Time: 20 minutes
Serving Size: 9-10 shortcakes
Ingredients2 quarts strawberries, hulled and sliced
1/2 cup sugar
2 teaspoon fresh lemon juice
2 cups all purpose flour
1 cup cake flour
1 tablespoon + 3/4 teaspoon baking powder
1 1/2 tablespoon sugar
1 teaspoon salt
6 tablespoon cold butter
3/4 cup buttermilk or cold milk
Whipped cream- for topping
Preheat oven to 425 degrees. Mash 2 cups of the strawberries and mix the rest of strawberries, the mashed strawberries, the lemon juice and sugar together and set aside. For the biscuits: whisk together the flours, baking powder, sugar, and salt. We like using the largest hole on a box grater to grate the cold butter into the flour. You can do this, or just cut it up and incorporate it into the flour. Once the butter is incorporated, add the milk. Once you've made your biscuit dough, turn it out onto a floured surface. Shape into a rectangle and fold over on itself. Then, roll the dough out to a 1" high rectangle. Use a biscuit cutter (a sharp one) to cut out 9-10 biscuits, re-rolling as necessary. Do not twist the biscuit cutter. This will impede the biscuits rise. Place biscuits on your USA Pan sheet pan and freeze for 1 hour or overnight. When ready to bake, bake at 425 for 12 minutes and then reduce the heat to 375 and bake an additional 8 min. Remove from oven and allow to cool slightly. Split open biscuits and add a layer of strawberries and cream. Also, top biscuits with strawberries and cream. You can use store bought whipped cream, or whip up your own. If you do not eat the biscuits right away, pack them away in an airtight container and reheat when ready to eat! These warm up beautifully in microwave or wrapped in foil in the oven!