STRAWBERRY SHORTCAKE with silky cream & fresh berries is the perfect sweet treat for summer!

i love anything that turns a humble pastry (like biscuit dough!) into a beautiful and impressive sweet treat! the secret to a flakey pastry is to keep the ingredients cold, like put-your-butter-in-the-freezer cold. don't overwork the dough and fold it a few times if you can to add as many layers as possibel. fresh strawberries mixed with some sugar and luscious vanilla whipped cream bring this over the top. the more layers, the better in my opinion. and don't forget the sprinkle of sugar!
Shortcakes
• 2 1/2 cups all-purpose flour, plus more for dusting
• 1/3 cup granulated sugar, plus more for sprinkling
• 1 tablespoon baking powder
• 1/2tsp baking soda
• 1/2 teaspoon kosher salt
• 1 stick (8 tablespoons) unsalted butter, cut into small cubes and frozen
• 1 cup buttermilk (very cold)
• 2 tablespoons heavy cream (very cold), plus more for brushing
Toppings:
• 1-ish pound strawberries, hulled and sliced (or whole if they're tiny like mine!)
• 1/4 cup sugar - you can scale this up or omit it depending on your sweet tooth :)
• 1 cup heavy cream
• 2 tablespoons sour cream
• 2 tsp vanilla extract
Makes 6 shortcakes (or 12 if you don't stack the biscuits).
1) Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
2) Toss prepaed strawberries with ¼ C sugar, set aside.
3) Whisk the heavy cream, sour cream and vanilla in a small bowl until stiff peaks form; refrigerate until ready to use.
4) Whisk the flour, granulated sugar, baking powder & soda and salt in small bowl until combined. Add to food processor.
5) Add the butter; pulse until the mixture looks like fine meal.
6) Pour in the chilled buttermilk / cream mixture and pulse until just combined.
7) Lightly flour a work surface and dump the dough onto it. Pat out the dough 1/2-inch thick.
8) Fold the dough 2-3 times, either in half or in a book fold. Do not overwork the dough. If it starts to get sticky, wrap it in plastic wrap and let it chill in the fridge. This step can be omitted if it seems too complicated but it does help to inspire flakey layers in the pastry.
9) Cut into 2.75-3 inch rounds with a biscuit cutter, a lid, or even just a knife. If using a cutter, press straight down (do not twist). Jiggle the cutter to get the biscuit out if it gets stuck! Place on the prepared cookie sheet.
10) Brush all biscuits with cream. Stack two together and sprinkle the tops with sugar.
11) Bake for 18-25 minutes, or until golden brown.
12) Let the shortcakes cool completely.
13) Split the shortcakes in half. Spoon cream and strawberries on the bottom. Replace the biscuit top and cover with more cream and strawberries. EAT THEM ALL
0:00 intro
0:30 strawberries
1:50 whipped cream
2:30 shortcake dough
5:00 flatten & cut dough
7:00 stack & bake dough
8:45 assemble
9:45 NOM
#summerdessert #strawberryshortcake #easyrecipe #strawberryrecipes #fruitdessert #scratchcooking