Strawberry Shortcake
- Serves 8
- Prep 25 minutes
- Cook Time: 15 to 20 minutes
Ingredients for Strawberries:
- 2 pounds strawberries, rinsed, stems removed, cut into 1/4’s
- 1/4 cup sugar
- 3 tablespoons fresh squeezed lemon juice – Zest the lemon first (1 tablespoon of zest) and reserve for the drop biscuits.
Ingredients for biscuits:
- Zest of lemon (about 1 tablespoon)
- 1/4 cup sugar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 8 tablespoons (1 stick) cold unsalted butter, cut into pieces
- 1 1/4 cups cold heavy cream
- 1 teaspoon sugar
Ingredients for Whipped Cream:
- 1-1/2 cups cold heavy cream
- 2 tablespoons sugar
- Put the sugar in bowl of your stand mixer and put aluminum bowl in freezer
INSTRUCTIONS
- Put cut up strawberries, 1/4 cup sugar, and 3 tablespoons lemon juice in medium bowl. Give it a few swirls and then put in refrigerator while making biscuits.
- Heat oven to 400°F. Line baking sheet with parchment paper (Use a small baking sheet this only makes 8 biscuits).
- Put 1 tablespoon lemon zest and 1/4 cup sugar in large bowl. Rub concoction between your fingers for a couple minutes.
- Stir in 2 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon kosher salt with a FORK.
- Add 8 tablespoons (1 stick) Unsalted butter cut into pieces. Use fingers to rub and mash the butter into flour mixture for 2 minutes.
- Pour in 1 -1/4 cups cold Heavy Cream and mix with FORK until combined. The dough will be sticky.
- Form the dough into 8 large mounds. Roll in palm of your hands into shape of a mini coke can. Stand your coke can shaped dough 2 inches apart on your baking sheet. Sprinkle tops of biscuits with 1 teaspoon of sugar.
- Bake until bottoms of biscuits are deeply golden brown and tops are lightly browned again 15 to 20 minutes. Let cool for a few minutes before cutting crosswise in half.
Instructions for whipped cream
- Take your stand mixer bowl with the 2 tablespoons of sugar out of the freezer and put into stand mixer machine with whisk attachment. Set timer for 1.5 minutes and whisk on medium to high speed until stiff peaks form. Do not over whip.
Assembly Instructions:
Cut biscuits in half crosswise. Spoon the strawberry mixture over bottom bun and then top with whipped cream. Close with top bun. If your trying to stay fat like me add more whipped cream and strawberries on top of your strawberry shortcake sandwich.