AgeCare / What’s Cooking ~ Strawberry Shortcake Recipe

What’s Cooking ~ Strawberry Shortcake Recipe

This strawberry treat is a warm-weather staple.  From the light whipped cream and flakey biscuit to the juicy, ripe strawberries, it’s a crowd-pleaser.

Enjoy a serving with a nice glass of port in the evening or as a sweet finish to a light lunch.

Servings:

You will need: measuring spoons, measuring cups, knife, small & large mixing bowl, serving bowl.

Ingredients:

For the strawberries

  • 2 pounds strawberries, rinsed, stems removed, and quartered
  • 1/4 cup granulated sugar
  • Juice from 1 medium lemon (2 to 3 tablespoons) — zest the lemon first, and reserve the zest for the biscuits

For the biscuits:

  • Finely grated zest of 1 lemon (about 1 tablespoon)
  • 1/4 cup plus 1 teaspoon granulated sugar, divided
  • 2 cups all-purpose flour, spooned and leveled
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into pieces
  • 1 1/4 cups cold heavy cream

For the whipped cream:

  • 1 1/2 cups cold heavy cream
  • 2 tablespoons granulated sugar

Instructions:

  1. Combine the strawberries, sugar, and lemon juice in a large bowl and toss to combine. Set aside to macerate while you make the biscuits.
  2. Line a baking sheet with parchment paper and preheat oven to 400°F. Place the zest and 1/4 cup of the sugar in a large bowl. Rub between your fingertips until the sugar is aromatic.
  3. Add the dry ingredients; flour, baking powder, and salt and stir with a fork.
  4. Add the butter and use your fingers to rub the butter into the flour mixture until it forms pea-sized pieces.
  5. Drizzle in the cream and mix with a fork until combined (dough will be sticky.)
  6. Form dough into 8 large, tall mounds using a large spoon or ice cream scoop and space 2 inches apart on the prepared baking sheet (the taller the mounds of dough, the easier they will be to slice in half).
  7. Sprinkle the top of the biscuits with remaining 1 teaspoon sugar.
  8. Bake until the bottoms of the biscuits are deeply golden and the tops are lightly brown, 15 to 20 minutes.
  9. Combine the heavy cream and sugar in the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed just until stiff peaks form (do not over whip), about 90 seconds. (Alternatively, use a large bowl and a hand mixer.)
  10. Split the biscuits in half crosswise. Spoon strawberries over the bottom half and top with a dollop of whipped cream. Finish with the top biscuit.