I love strawberry shortcake. I love it so much that hubby and I had that as our wedding cake! There’s just something about that mix of sweet cream, tasty biscuit, and the sweet/tart of strawberries that’s wonderful. When strawberries are in season, hubby and I often do strawberries, cream, and those little dessert shells for a treat! What about you? Do you love strawberry shortcake? If you want to try making your own, here’s a quick recipe for you! P.S.-If you love stories with chefs, I’ve written a number of them! Check out SOUTH BEACH LOVE or the books in the At the Shore series. You can find them all at https://amzn.to/3RnvrVG.
Ingredients
For the strawberries:
2 pounds strawberries (hulled and sliced)
1/4 cup sugar
Juice of one orange
For the Biscuit:
2 cups flour (sifted)
1 tbsp baking powder
1 tsp salt
8 tbsp unsalted butter (chilled and cut in cubes)(one stick)
1 1/4 cups cream
1 tbsp orange zest
For the Whipped Cream:
1 1/2 cup heavy cream (the colder the better)
2 tbsp sugar
Directions:
Zest the orange before you juice it for the strawberries.
In a bowl, mix hulled and sliced strawberries with sugar and juice of one orange. Set aside in the fridge for at least 3-4 hours.
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
In another bowl, sift flour, sugar, and baking powder. Cut butter into the flour mixture until it looks like sandy soil. Add orange zest and cream and mix until it’s combined, but don’t overwork it or it will become tough. The dough may be sticky and that’s okay.
Using an ice cream scoop or large spoon, scoop the dough into eight evenly-sized mounds onto the parchment sheet. They should be placed about 2 or so inches apart.
Bake until bottom until the bottoms are brown and the tops are golden! This will take about 15-20 minutes.
Cool the biscuits.
In another bowl, or in a stand mixer, whisk the sugar and cream until stiff peaks form. Do not overwhip unless you want sweet butter!
You can make the whipped cream in advance, but it’s usually better to do it when you’re getting ready to serve the shortcakes.
To finish, slice the biscuits in half. To the bottom half, add the strawberries with some of their juice. Top with whipped cream and the other half of the biscuit. Top with some more strawberries. Serve immediately. Shortcakes do not keep well so it’s best to make them when you are ready to eat them.
