No need to worry about over mixing the dough here, these biscuits are slightly more dense, and perfect for soaking up all the sweet strawberry sauce. This strawberry shortcake recipe is tested and tried, tried and tested. A classic for those months when you can’t get enough strawberries! For more on mixing pie doughs and biscuits, read this.
Strawberry Shortcake
adapted from the Culinary Institute of America makes around 20 biscuits
Ingredients
- Dough
- 1¾ cup bread flour*
- 1¾ cup pastry flour*
- 1 tsp salt
- 2 Tbs baking powder
- 3 Tbs sugar, granulated
- 2 oz butter, cut into small pieces
- 1 egg, large
- 7 fluid ounces buttermilk (see directions)
- Filling
- 1 quart strawberries, stemmed and halved
- 2 Tbs Grand Marnier (or liqueur of choice)
- 1 Tbs sugar, granulated
- Whipped Cream
- 1 cup heavy whipping cream
- 2 Tbs granulated sugar
Instructions
Strawberries
- Combine all ingredients and let sit at room temperature until ready to serve, at least an hour.
Biscuits
- Combine first five ingredients, whisking to mix well. Crack egg into a measuring cup, then add buttermilk to make one cup total. In a stand mixer with a paddle attachment, mix butter with dry ingredients until combined well. Add eggs and buttermilk, beat on low for one minute. Up the speed to medium, and beat for three more minutes.
- On a floured surface, pat dough gently to an inch thick, and cut rounds of desired size. Bake at 400° F on a parchment lined baking sheet until they feel light when lifted, and are cooked through (tear one open to test if you’re not sure).
Whipped Cream
- Beat heavy cream on high speed, slowly adding sugar until stiff peaks form.
Notes
3½ cups of all-purpose, cake or pastry flour can be used in place of the bread and pastry flours, however, the texture of the biscuits will vary.
What are stiff peaks, you ask?
Oh, this is incredible, what a dish, and a delight for everyone in our home.
Thanks Ms. Bailey