Homemade Strawberry Shortcake

By Sally's Baking Recipes · 90 min

Ingredients

Instructions

1. Combine the quartered strawberries with 1/4 cup (50g) of the sugar in a large bowl. Cover and refrigerate until needed so they release their juices.
2. Preheat the oven to 400°F (204°C). In a large bowl or food processor, mix the flour, the 1/4 cup (50g) sugar, baking powder, baking soda and salt until combined.
3. Cut in the cold cubed butter with a pastry cutter or by pulsing, until coarse crumbs form. If using a food processor, transfer the mixture to a large bowl.
4. Pour in the cold buttermilk and fold with a spoon or spatula until the dough just starts to come together. Do not overwork it; it will be shaggy with some wet spots.
5. Turn the dough onto a generously floured surface and gently bring it together with floured hands. Pat into a 3/4-inch-thick rectangle, fold one side to the center, then the other side. Turn it horizontally and repeat the flatten-and-fold process three more times, ending with a final 3/4-inch-thick rectangle.
6. Cut 2.75 to 3-inch circles with a biscuit cutter, pressing straight down without twisting. Re-roll scraps and cut more until you have about 10-12 biscuits.
7. Arrange the biscuits touching each other in a 10-inch cast iron skillet or on a parchment- or silicone mat-lined baking sheet.
8. Brush the tops with 2 tablespoons heavy cream or buttermilk and sprinkle with coarse sugar. Bake 18-22 minutes, until golden brown on top. Cool in the pan at least 10 minutes.
9. Beat the heavy cream, 2 tablespoons sugar and vanilla on medium-high speed until soft-medium peaks form, about 3 minutes.
10. Split the biscuits in half, layer with strawberries and whipped cream, and serve right away.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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