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When the days are long and strawberries are in season you can't go wrong with strawberry shortcake to wrap up a long day.
If you feeling like stepping it up even further. In the middle of the biscuit layer I suggest adding a scoop of vanilla bean ice cream or your favorite ice cream. Here is my recipe.
Sweet Biscuits
I use a modified recipe from Family Feast. This blog has a lot of great info if your new to biscuit making.
One step I feel they miss is the refrigerating the dough after it is shaped into a rectangle. This I find makes the dough much more flaky.
Ingredients
7 tablespoons unsalted butter
2 1/4 cups all purpose flour
1 tablespoon sugar
¼ teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
1 cup buttermilk
After Baking
2 Tbsp melted butter
2 Tbsp coarse sugar
Directions
Cut butter into small pieces. Spread the butter pieces on a dinner plate and place in the freezer while you measure out and mix the dry ingredients. The butter should be cold but not frozen.
In a large bowl, whisk together flour, sugar, baking soda, baking powder and salt.
Note: It is very important that you work quickly through these next steps so the butter does not warm up and soften too much.
With a pastry cutter or two knives, cut the cold butter into the flour mixture until it resembles small crumbs (the size of a pea).
Make a hole in the middle of the flour and add buttermilk. Gently stir until the dough is mixed together but still tacky. If it’s too dry, add more buttermilk.
Pour the mixed dough out onto a floured surface pan that can fit in your fridge and pat gently into a rectangle.
Fold the dough onto itself six times then pat down to 1 inch thick. Once in shape cover and refrigerate for 30 min to 1 hour.
Preheat oven to 450 degrees.
Next with a 2 ½ inch round biscuit cutter, push down to cut the dough and pull up without twisting the cutter and the dough. Any leftover scraps can be combined and cut again – but just once; reusing any scraps after that will make the biscuits tough.
Arrange the biscuits on a lightly buttered cookie sheet almost touching each other and bake for 12-15 minutes until browned.
After they are baked, you can also brush the tops with melted butter and sprinkle more sugar on top if you wish for added sweetness.
Strawberry Topping
Don't buy that shelf stable canned or frozen strawberry topping. Take a moment and cut your own. You will be rewarded for it.
Ingredients
3 Cups Fresh Strawberries, sliced
3/4 cup Sugar (vanilla sugar, if you have it)
Direction
Wash and slice strawberries.
In a large bowl combine sugar and sliced strawberries. Cover and let sit in fridge for 30-1 hour. They are fine to use for the next 2-3 days once sugar is added.
If you are wondering what vanilla sugar is. Don't worry. Its something simple. When you have used a vanilla bean I recommend sticking them in sugar and make a great ingredient for baking that has now cost you no additional money and some company would charge you a ton for this type of product. Looks like this:
To assemble:
Ingredients
Whipped Cream
Ice Cream
Strawberry Topping
Sweet Biscuits
Slice warm biscuit
If you are using ice cream, add one scoop to the bottom half of the biscuit.
Add strawberry topping, whipped cream and top with other half of biscuit.
Top with strawberries and whipped cream. Enjoy!
I love making this because if I run out of strawberry topping I use the biscuits in the morning for breakfast. Put them in your toaster and put some jam on them and have with coffee. They are great!
Hope this bring some summer joy to you and your family!
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