This past weekend had A LOT going on. From Wednesday on I had a sick little guy home with his sister and I, and then on Saturday we had our first Slovenian ER visit, so I decided that on Sunday we all needed a little pick-me-up.
My husband, Dan had just brought home a gorgeous pallet of strawberries, and I was itching to use them in something.
I turned to Instagram to ask my followers what they thought I should make, and as soon as I read "strawberry shortcake", I was sold! From what I learned "shortcake" can mean an array of things, from sweet biscuits/scones to spongecake. I love a recipe that uses buttermilk, and I was already out for a walk with a cranky toddler, so I decided to grab some buttermilk and heavy cream, and try my hand at this Sally's Baking Addiction recipe. It was a HUGE hit, to say the very least. It put us all in a better mood, and went perfectly with the sunshine we got that afternoon.
Ingredients:
Strawberries/Berries
- 5 cups strawberries (cut to your desired size) (and blueberries, if desired)
- 1/4 cup (50 g) granulated sugar
Vanilla Whipped Cream
- 1 tsp - 1 tbs vanilla extract (depending on how vanilla-y you want it)
- 3 tbs (38 g) granulated sugar
- 2 cups (approx.) (0.5 l) heavy whipping cream
Shortcake/Sweet Biscuits
- 3 cups (375 g) all purpose flour
- 1/4 cup (50 g) granulated sugar
- 2 tbs baking powder
- 1 tsp salt
- 3/4 cup (180 g) unsalted butter (cubed and cold)
- 1 cup (240 ml) buttermilk
- 2 tbs (30 ml) heavy whipping cream
- coarse or raw sugar for sprinkling
- lemon zest
Directions:
1. Stir the berries and 1/4 cup sugar together, cover and place in fridge.
2. Preheat oven to 425 F/218 C. Line a baking sheet with baking paper.
3. Using the whisk attachment on your mixer (or whisking by hand) combine the dry ingredients.
4. Cut in butter until it resembles cornmeal.
5. Remove bowl from mixer. Poor buttermilk on top, and mix by hand until just combined.
6. Move to flat, lightly floured work surface. Roll out to 1/2 inch thickness. using a biscuit cutter, cut out your biscuits (without twisting the cutter), and move to the baking sheet. Reshape and roll out leftover dough until it's all used up. Make sure the biscuits are touching on the baking sheet, apparently it helps them rise. Should make 11-12.
7. Brush tops with heavy cream, and sprinkle sugar on top.
8. Bake for 15 minutes, until biscuits are golden brown on top. Allow to cool for 10 minutes.
9. While the biscuits are baking, whip together heavy cream, vanilla and 3 tbs sugar using a standing or hand mixer on a medium speed for about 3 minutes, until soft peaks form. Move to ziplock bag, and store in fridge until ready to serve.
10. Once biscuits are cooled but still warm, cut them in half. Cut a corner tip off your ziplock bag, pipe whipped cream onto the bottom half of the biscuit (like you're frosting a cupcake), and top with some yummy berries. Then add the top half of the shortcake/biscuit, top it with some more whipped cream and berries, grate some lemon zest on, and you're done! Ta-da!!
Honestly... deeeelish!
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