When I walked in to Publix this week and could SMELL the strawberries a Classic Strawberry Shortcake came to mind. It wouldn’t leave my mind. It’s basically ALL I could think of. So let’s talk about it.
What mode of transportation do you prefer for your decadent sugared strawberries and homemade whipped cream? Some like an angel food cake or sponge cake which are great. I grew up with a classic biscuit. My mom used Bisquick to make her biscuits. I tried two different recipes for this biscuit. One using Bisquick…um no. This was a huge fail. All of the times I thought my mom had magical powers in the kitchen…it turns out she did because this did not work for me. One reason why…
Not all ovens are created equal.
I’m using a different oven this week. When the first tray of biscuits came out of the oven WAY darker than desired I followed my own advice and picked up an oven thermometer. This oven runs HOT! No wonder the first tray was a fail. I wish I had taken a picture so I could show you exactly how they should not look. This was a total learning experience for me. I will be showing you the fails along the way from now on. Afterall, why should I be the only one to learn from them.
The more I post the more you will see I really do try to keep things simple and doable with a little something to make it special. Let’s dive in and see where the magic happens.
Have I mentioned yet you should gather your ingredients for this classic strawberry shortcake recipe!
Here is another simple list of ingredients you should already have in your pantry! Ok maybe you don’t keep buttermilk on hand turns out I don’t either. Lets go ahead and add that to our grocery list this week shall we?
This is a simple recipe for a Classic Strawberry Shortcake. Some dessert treats don’t have to be hard or complicated. Adding the orange zest to the pureed strawberries gives this a bright fresh flavor and nothing beats whipping your own cream. I hope you enjoy making this recipe. Let me know how you make out if you try it!
Classic Strawberry Shortcake
Ingredients
- 2 1/4 cup (338g) all purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 4 tablespoons cold unsalted butter (1/2 stick @ 56g) cut into pieces
- 1 teaspoon salt
- 1 cup (236g) buttermilk
- 2 quarts fresh strawberries
- zest of one orange (about 1 tablespoon)
- 1/2 cup (100g) granulated sugar
- 2 cups (480g) heavy whipping cream
- 1/2 cup (100g) sugar
- 1/2 teaspoon vanilla extract
Directions
- Preheat oven to 425°
- Sift together flour, sugar, baking powder and salt.
- With a pastry blender or a fork, cut the butter into the dry flour mixture until there are no chunks of butter larger than pea size.
- Stir in buttermilk.
- Finish combining dough with hands until just incorporated. Do not over mix.
- Divide into 12 equal sections and put in to lightly sprayed cupcake liners.
- Bake 8-11 minutes.
- While biscuits are baking, take 1/2 of your strawberries, 1/2 cup (100g) sugar and the orange zest and blend in a blender. Strain through a fine mesh colander to remove seeds, chill in the refrigerator.
- Dice the rest of the strawberries and chill in refrigerator.
- Combine heavy cream, 1/2 cup sugar and vanilla extract and whip with a hand or stand mixer until stiff peaks appear.
Plate
- Cut biscuit in half.
- Strawberry Sauce on bottom of plate.
- Bottom of biscuit.
- Fresh strawberries.
- Top of Biscuit.
- A little more strawberry sauce.
- Whip Cream.
- Enjoy!
