When I was little I had a Strawberry Shortcake doll. It was one of my favorite dolls. Recently, I turned on the tv during the weekend morning and there was a Strawberry Shortcake show on. Boy, have they changed how she looks now. Anyway, I was pretty obsessed with my Strawberry Shortcake doll. When my mom asked me to come up with a secret password, my password was “Strawberry Shortcake.’
It occurred to me very recently, that I’ve never actually eaten strawberry shortcake. I’m not exactly sure how this happened. So I chose to correct this by making some strawberry shortcakes. Strawberries are so big and sweet right now. I bought a 4lb box, and I have to confess, I wanted to eat them all. It was hard to take some to put in my desserts. They were just so juicy and sweet.
I chose to use a recipe from Joelen’s Culinary Adventures because she used a sweet cream biscuit recipe I had been wanting to try.
Strawberry Shortcakes (Recipe adapted from Joelen’s culinary adventures)
Sweet Cream Biscuits
(from Dorie Greenspan’s Baking: From My Home to Yours, page 23)
Makes about 12 biscuits
2 cups all-purpose flour
1 Tbsp. baking powder
2 tsp. sugar
1/2 tsp. salt
1 to 1 and 1/4 cups heavy cream
1. Center a rack in the oven and preheat the oven to 425 degrees F.
Get out a sharp 2-inch-diameter biscuit cutter (I used the top of a glass), and line a baking sheet with parchment or a silicone mat.
2. Whisk the flour(s), baking powder, sugar and salt together in a bowl. Pour
about 1 cup of the cream over the dry ingredients, grab a fork and
start tossing the ingredients together. If necessary, add more cream, a
spoonful at a time, until you’ve got a nice soft dough. Now reach into
the bowl with your hands and give the dough a quick, gentle kneading –
3 or 4 turns should be just enough to bring everything together.
3. Lightly dust a work surface with flour and turn out the dough. Dust the top of
the dough very lightly with flour and pat the dough out with your hands
or roll it with a pin until it is about 1/2 inch high. Don’t worry if
the dough isn’t completely even – a quick, light touch is more
important than accuracy.
4. Use the biscuit cutter to cut out as many biscuits as you can. Try to cut the biscuits close to one another so you get the most you can out of this first round. By hand or with a small spatula, transfer the biscuits to the baking sheet. Gather together the scraps, working them as little as possible, pat out to a 1/2-inch thickness and cut as many additional biscuits as you can; transfer these to the sheet. (The biscuits can be made to this point and frozen on the baking sheet, then wrapped airtight and kept for up to 2 months. Bake without defrosting – just add a couple more minutes to the oven time.)
5. Bake the biscuits for 14 to 18 minutes, or until they are tall, puffed and golden brown.
1. Rinse the strawberries and pat dry. Hull and slice the strawberries
then place in a large bowl. Add the granulated sugar and toss. Cover
with plastic wrap and chill for 30 minutes to 1 hour.
2. Prepare the fresh whipped cream by placing the heavy whipping cream in
a large bowl with the vanilla and confectioner’s sugar. Using an
electric hand mixer or your stand mixer fitted with the whisk
attachment, whip the mixture until medium soft peaks form.
3. To serve, plate the bottom half of one biscuit. Top with a tablespoon
of macerated strawberries and a dollop of fresh whipped cream. Place
the other half of the biscuit on top and add more strawberries and
another dollop of fresh whipped cream. (I skipped this last part so that these would be easier to eat)