Strawberry Shortcake
This biscuit strawberry shortcake is a summer classic. The vanilla bean whipped cream makes it an even more special treat.
Servings: 6
Ingredients
For the strawberries
- 2 pounds fresh strawberries hulled and sliced
- 1/3 cup granulated sugar
- 1 1/2 teaspoons fresh lemon juice
For the biscuits
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 8 tablespoons cold unsalted butter cubed
- 2/3 cup cold heavy cream
- 1 teaspoon pure vanilla extract
- 1 tablespoon unsalted butter melted
- Sparkling sugar for topping
For the vanilla bean whipped cream
- 1 cup heavy cream
- 2 tablespoons powdered sugar confectioners'
- 1 vanilla bean split and seeds scraped
- Fresh mint leaves for garnish
Instructions
- Combine the strawberries, granulated sugar, and lemon juice in a bowl and stir gently to coat. Let stand at room temperature for 20-30 minutes, stirring once or twice, until juicy and lightly syrupy.2 pounds fresh strawberries, 1/3 cup granulated sugar, 1 1/2 teaspoons fresh lemon juice
- Place an oven rack on the center shelf, preheat the oven to 400°F, and line a baking sheet with parchment paper.
- Whisk together the flour, granulated sugar, baking powder, and salt in a large bowl. Add the butter and work it in with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with a few pea-sized pieces remaining.2 cups all-purpose flour, 1/4 cup granulated sugar, 2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon fine sea salt, 8 tablespoons cold unsalted butter
- Pour in the heavy cream and vanilla extract, then stir just until a soft dough begins to form (it will be crumbly). Knead the dough a few times in the bowl to help it start coming together.2/3 cup cold heavy cream, 1 teaspoon pure vanilla extract
- Turn the dough onto a lightly floured surface and gently pat into a 3/4-inch thick rectangle. Fold it in half 2-3 times, then pat again to 3/4-inch thickness. Cut into 6 biscuits and transfer to the prepared baking sheet. (Use a 3-inch biscuit cutter or cut into squares). Brush with melted butter and sprinkle sparkling sugar on top.1 tablespoon unsalted butter, Sparkling sugar
- Bake for 18-20 minutes, until golden brown and set. Let cool slightly.
- Combine the heavy cream, powdered sugar, and vanilla bean seeds in a bowl and whip to soft peaks.1 cup heavy cream, 2 tablespoons powdered sugar, 1 vanilla bean
- Split the warm biscuits. Spoon the macerated strawberries over the bottoms, add a generous dollop of whipped cream, then place the tops over and finish with more strawberries and cream. Garnish with fresh mint.Fresh mint leaves
