Description
Classic Southern style strawberry shortcakes served with warm cream biscuits.
Ingredients
Scale
For the Cream Biscuits
1 1/2 cup (188 grams) all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 teaspoons granulated sugar
1 cup (8 ounces) heavy cream
Optional: sugar to dust the tops
For the Shortcakes
2 cups sliced strawberries
1/3 cup (67 grams) to 1/2 cup (100 grams) sugar
Juice of 1 lemon
8 ounces whipped cream
Instructions
- Prep the strawberries. In a medium bowl with a lid, toss the strawberries, sugar and lemon juice together. Cover and refrigerate for at least 1 hour up to overnight.
- Make the biscuits. Preheat the oven to 450ºF. In a large bowl, whisk together the self rising flour and sugar. Create a well in the bowl and pour in the heavy cream all at once. Stir until the flour is moistened and the dough starts to come together. Turn the dough out on a clean, lightly floured surface. Pat the dough into a rectangle and fold it together once. Then roll the dough out to ½ inch thickness. Dust a 3 inch biscuit cutter in flour and cut out 6 biscuits. Sprinkle the tops of the biscuits with sugar before baking for 12-15 minutes.
- Assemble the strawberry shortcakes. While the biscuits are still warm, slice the biscuits in half, spoon a generous amount of strawberries and the strawberry syrup on the biscuit, top with whipped cream and then put the biscuit top back on. Garnish with additional strawberries and whipped cream.
- Serve Immediately.
- Prep Time: 75 minutes
- Cream Biscuits: 25 minutes
- Category: Biscuits