Homemade Strawberry Shortcake (Print Version)
# Ingredients:
01 -
6-7 cups fresh strawberries, quartered.
02 -
1/4 cup plus 2 tablespoons granulated sugar, divided.
03 -
1 teaspoon pure vanilla extract.
04 -
1 cup heavy cream.
05 -
2¾ cups all-purpose flour.
06 -
1/4 cup granulated sugar.
07 -
4 teaspoons aluminum-free baking powder.
08 -
1/2 teaspoon baking soda.
09 -
1 teaspoon fine sea salt.
10 -
3/4 cup cold unsalted butter, cubed.
11 -
1 cup cold buttermilk.
12 -
2 tablespoons heavy cream for brushing.
13 -
Coarse sugar for sprinkling.
# Instructions:
01 -
Mix strawberries with sugar, cover and refrigerate to release juices.
02 -
Combine flour, sugar, baking powder, baking soda and salt in large bowl.
03 -
Work cold butter into dry mixture until coarse crumbs form.
04 -
Pour in cold buttermilk and gently fold until just combined.
05 -
Turn onto floured surface and fold three times, keeping dough 3/4 inch thick.
06 -
Cut circles with biscuit cutter, avoiding twisting motion.
07 -
Place biscuits touching in pan, brush with cream and sprinkle with sugar.
08 -
Cook at 400°F for 18-22 minutes until golden brown.
09 -
Beat heavy cream, sugar and vanilla until soft peaks form.
10 -
Split biscuits, layer with berries and whipped cream.
# Notes:
01 -
Biscuits can be made 3 days ahead.
02 -
Use cold ingredients for best results.
03 -
Can freeze biscuits for up to 3 months.
04 -
Strawberries and cream can be prepared 1 day ahead.