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Strawberry Shortcake

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 Strawberry Shortcake
Recipe for the week of November 11-15, 2024 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.**
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Servings
Yield 10-12 servings
Ingredients
For the Strawberries
  • 6 cups strawberries quartered
  • 1/4 cup sugar
For the Whipped Cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
For the Biscuits
  • 2 3/4 cups all purpose flour
  • 1/4 cup sugar
  • 1 tablespoon + 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon Salt
  • 3/4 cup butter cold and cubed
  • 1 cup buttermilk cold
  • 2 tablespoons heavy cream
  • sugar for sprinkling
  • 1 cup buttermilk cold
  • 2 tablespoons heavy cream
  • sugar for sprinkling
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Servings
Yield 10-12 servings
Ingredients
For the Strawberries
  • 6 cups strawberries quartered
  • 1/4 cup sugar
For the Whipped Cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
For the Biscuits
  • 2 3/4 cups all purpose flour
  • 1/4 cup sugar
  • 1 tablespoon + 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon Salt
  • 3/4 cup butter cold and cubed
  • 1 cup buttermilk cold
  • 2 tablespoons heavy cream
  • sugar for sprinkling
  • 1 cup buttermilk cold
  • 2 tablespoons heavy cream
  • sugar for sprinkling
Instructions
For the Strawberries
  1. Stir the strawberries and sugar together in a large bowl. Cover and set aside until ready to use.
For the Biscuits
  1. Preheat oven to 400°F. Mix the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Whisk until combined. Add the cubed butter and cut into the dry ingredients with a metal fork until coarse crumbs form.
  2. Pour buttermilk on top. Fold everything together with a spatula until it begins to come together. Do not overwork the dough. The dough will be shaggy and crumbly with some wet spots. Pour the dough and any dough crumbles onto a floured work surface and gently bring together with generously floured hands.
  3. Using a floured rolling pin, flatten into a 3/4 inch thick rectangle as best you can. Fold one side into the center, then the other side. Turn the dough horizontally. Gently flatten into a 3/4 inch thick rectangle again. Repeat the folding again. Turn the dough horizontally one more time. Gently flatten into a 3/4 inch thick rectangle. Repeat the folding one last time. Flatten into the final 3/4 inch thick rectangle.
  4. Cut into 3-inch circles with a biscuit cutter. Re-roll/flatten any scraps and cut more circles.
  5. Arrange in close together on a parchment paper lined baking sheet. Make sure the biscuits are touching.
  6. Brush the tops with 2 tablespoons heavy cream and sprinkle with sugar. Bake for 18-22 minutes or until biscuits are golden brown on top. Remove from the oven, then cool in the pan for at least 10 minutes before assembling.
For the Whipped Cream
  1. Using a hand mixer, beat the heavy cream, sugar, and vanilla on medium-high speed until soft-medium peaks form, about 3 minutes.
  2. Slice the biscuits in half and layer with strawberries and whipped cream. Serve immediately.