INDIVIDUAL STRAWBERRY SHORTCAKE
This strawberry shortcake is the perfect recipe for a moist biscuit (yes, I said moist, fresh berries, topped with a cool whipped cream. Keeping things light, I do not add sugar to the berries as they are naturally sweet enough! I LOVE mixing blueberries in with the strawberries for some variety. Honestly, any berry works damn well here.
Makes: 5-7 Biscuits
- 1 16 ounce package of fresh strawberries, sliced to your desired size
- 2 cups heavy cream
- 2 teaspoons vanilla extract
- 2 Tablespoons sugar
- 10 Tablespoons chilled unsalted butter, cut into small pieces plus more for pans
- 3 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 Tablespoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 3/4 cups heavy cream
- Two baking sheets
- Measuring cups and spoons
- Pastry blender, 2 butter knives, OR a food processor
- Silicone baking mat, OR parchment paper
- Metal bowl
- Electric whisk
- Cooling rack
- Large knife (such as a bread knife) for cutting the shortcakes
- Cutting Board
- Paring or chef’s knife
- Preheat oven to 375°F
- Place a metal bowl in the freezer to use for the whipped cream later.
- Line 2 baking sheets with silicone baking mat or parchment paper.
- With a whisk, mix together the flour, sugar, baking powder, baking soda, and salt.
- Add the butter and cut in with a pastry blender until mixture resembles coarse crumbs.
- Add in heavy cream ¼ cup at a time and stir gently until mixture is moistened, do not overmix.
- Transfer dough onto a lightly floured surface and gather dough into the center, kneed for 4-5 turns to bring the dough together. Take care not to overwork.
- Place dough on baking sheets in 2-3in portions leaving space between each portion.
- Sprinkle some cinnamon and sugar on the top of each shortcake.
- Place the cakes in the oven and bake for 10-15 minutes until lightly browned on the top.
- Slice the strawberries to the size of your liking. (I personally like them sliced instead of diced).
- Remove the chilled bowl from the freezer and add the heavy cream and vanilla extract to the bowl. Beating with an electric mixer until soft peaks form. Gradually add the sugar while continuing to beat the cream until stiff peaks form.
- Gently cut each shortcake in half creating a top and bottom half. Set the tops aside.
- Add a layer of strawberries a layer of whipped cream, then place the tops back on.
- If you have any whipped cream and berries left over, you can top each cake off with a little more!
- Don’t forget to enjoy!
- You can easily substitute the whipped cream for a non-dairy version by using your favorite recipe.
- If you do not have a pastry blender, you can use two knives to cut the butter into the dry ingredients.
- You may also use a food processor to achieve the same results. If using a food processor, remove the dough before adding the heavy cream.
- For the 4th of July, add blueberries for an extra festive look! Or…just add all the berries!
Allergen Warning: Contains dairy and gluten.
Disclaimer: This recipe is adapted from Driscoll’s original recipe which can be found here: https://www.driscolls.com/recipe/classic-strawberry-shortcake-recipe