CLASSIC STRAWBERRY SHORTCAKE
These sweet biscuits are completely unlike flaky biscuits made with butter. You know – the kind that you love to smother with country sausage gravy for a sinful hearty breakfast.
The fat in these shortcakes comes from heavy cream instead of butter. The trick to any biscuit, whether you’re using butter or heavy cream, is to avoid over mixing. As soon as the dry ingredients are able to hold together enough to hold their shape on a baking sheet, they’re done.
How to make strawberry shortcake:
Classic homemade strawberry shortcake is a three step process that involves making the sweetened strawberries, the shortcake biscuits, and the whipped cream.
To prepare the strawberries you’ll combine them with sugar and lemon zest and allow them to macerate for at least an hour. More info on how and why to do that is below. The strawberries can be prepared up to a day in advance.
To make the biscuits, you’ll combine the heavy cream with the sifted dry ingredients and mix just enough so that they hold together. You’ll bake them on a baking sheet and allow them to cool before splitting open. I think they taste best on the same day that you cook them.
To make the whipped cream, combine cold heavy whipping cream with confectioner’s sugar and beat on high speed with an electric mixer. Unless you plan on making stabilized whipped cream by adding a bit of gelatin dissolved in water, you’ll want to hold off on making the whipped cream until you’re about to serve your strawberry shortcake.
Ingredients
Instructions
for complete method please clikck : https://selfproclaimedfoodie.com/classic-strawberry-shortcake/
The fat in these shortcakes comes from heavy cream instead of butter. The trick to any biscuit, whether you’re using butter or heavy cream, is to avoid over mixing. As soon as the dry ingredients are able to hold together enough to hold their shape on a baking sheet, they’re done.
How to make strawberry shortcake:
Classic homemade strawberry shortcake is a three step process that involves making the sweetened strawberries, the shortcake biscuits, and the whipped cream.
To prepare the strawberries you’ll combine them with sugar and lemon zest and allow them to macerate for at least an hour. More info on how and why to do that is below. The strawberries can be prepared up to a day in advance.
To make the biscuits, you’ll combine the heavy cream with the sifted dry ingredients and mix just enough so that they hold together. You’ll bake them on a baking sheet and allow them to cool before splitting open. I think they taste best on the same day that you cook them.
To make the whipped cream, combine cold heavy whipping cream with confectioner’s sugar and beat on high speed with an electric mixer. Unless you plan on making stabilized whipped cream by adding a bit of gelatin dissolved in water, you’ll want to hold off on making the whipped cream until you’re about to serve your strawberry shortcake.
Ingredients
- strawberries:
- 1 pint strawberries hulled and sliced
- 1-2 tablespoons confectioner's sugar
- zest from one lemon
- shortcake:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 3/4 cup heavy cream
- whipped cream
- 1 cup heavy cream
- 1 tablespoon confectioner's sugar
Instructions
- Combine strawberries, sugar, and lemon zest. Allow them to develop flavors in refrigerator for at least an hour, up to overnight.
- Classic Strawberry Shortcake, made with fresh strawberries, homemade biscuits, and whipped cream is the easiest and most perfect summer dessert!
- To make shortcake, preheat the oven to 400 degrees F. Sift together the flour, baking powder, baking soda, sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Mixture will be very thick. Form two large rounds for four small rounds on an ungreased pan (I used a cooking stone) and bake until golden, 15 to 20 minutes. For added crunch and sweetness, you can sprinkle large decorator's sugar on top of the biscuits, if you have some available, prior to baking. Allow to cool once removed from oven.
- Classic Strawberry Shortcake, made with fresh strawberries, homemade biscuits, and whipped cream is the easiest and most perfect summer dessert!
- To make the whipped cream, combine the heavy cream and sugar and beat with whisk attachment on high speed until soft peaks form, about 4-7 minutes.
- To assemble shortcake, split biscuit in half. Layer with strawberries in the middle and on top and then top with whipped cream. Enjoy!
for complete method please clikck : https://selfproclaimedfoodie.com/classic-strawberry-shortcake/
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