Edit ModuleShow Tags

Strawberry Shortcakes


Published:

Are you thinking about Memorial Day weekend yet? I am, and I'm thinking strawberry shortcakes. It's a bit backward, starting with dessert, but strawberries are so perfect right now that I couldn't help myself. Warm biscuits overflowing with juicy berries and piles of lightly sweetened whipped cream? Better than chocolate. Yeah, I just said that. Don't worry, I have holiday main course ideas too—coming next week—but for now, it's all about the berries. (And when the berries are gone, and peaches take their place, pull this recipe out and make peach shortcakes. As good and perhaps even better than strawberry. Yeah, I just said that.)

These shortcake biscuits are as easy to make as the Easy Cream Scones I posted a couple of weeks ago and as fast as the Bisquick shortcakes we all grew up eating, but you know, tastier.

Strawberry Shortcakes
Biscuits adapted from The Breakfast Book by Marion Cunningham
Makes 12 biscuits, serves 6 generously (recipe halves nicely)

Photo by Stephanie Meyer

Berries
2 pints strawberries, hulled, sliced
1/3 c. sugar, perhaps more 

Biscuits
2 c. all-purpose flour
1 tsp. salt
1 Tbsp. baking powder
2 tsp. sugar
1 1/4 cups heavy cream, perhaps more
1/3 c. butter, melted

Whipped Cream
1 c. heavy whipping cream, cold
1 Tbsp. sugar
1 tsp. vanilla

Preheat the oven to 425 degrees F.

In a medium bowl, toss the strawberries with 1/3 c. sugar (more if strawberries are not very sweet) and set aside at room temperature.

Meanwhile, make the biscuits. Combine the flour, salt, baking powder, and sugar in a mixing bowl. Stir the dry ingredients with a fork to blend and lighten. Slowly add cream to the mixture, stirring constantly. Gather the dough together; when it holds together and feels tender, it is ready to knead. If the dough seems shaggy and pieces are dry and falling away, then slowly add enough additional cream to make the dough hold together.

Place the dough on a lightly floured board and knead for 1 minute. Pat the dough into a square that is about 1/2 inch thick. Cut into 12 squares and dip each into the melted butter so all sides are coated. Place the biscuits 2 inches apart on an ungreased baking sheet. Bake for about 15 minutes, or until the biscuits are lightly browned.

While the biscuits bake, whip the cream. Beat cream, sugar, and vanilla until soft peaks form.

To serve, split warm biscuits in half. Fill with strawberries and their juices, and top with plenty of whipped cream.
 

Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

Cauliflower Steaks with Sage Pesto and Red Pepper Drizzle Recipe

Serve a creative side dish that will also be a hit with vegetarian guests

Fun at the 2nd Annual Slice of the Twin Cities

Over 800 people sampled 11 local pizzerias at the 2017 Slice of the Twin Cities event on a chilly November day at Minnetonka Orchards

Chocolate Hummus Recipe

Take a dip into a surprising, protein-rich sweet companion for fruit and more

The Gluten-Free Craze: Should You Join In?

A look at the gluten-free trend popping up in new restaurants across the Twin Cities

5 Best Fair Trade Coffee Shops in the Twin Cities

Get your caffeine fix the Fair Trade way at five local coffee shops, including Spyhouse Coffee, Peace Coffee, and more

Cranberry Macadamia Nut Cookies Recipe

Keep old cookie friends but make new ones this holiday baking season
Edit ModuleShow Tags

3 Things to Eat This Week: Home Cooking Edition

Food critic Joy Summers recommends three nutritious meal kits—because eating well can be hard around the hectic holidays

The Copper Hen's New Cookbook

This Eat Street restaurant published a coffee table–worthy book of recipes, stories, and photos that look good enough to eat

From Grand Cafe to a Michelin 3-Star Restaurant

Erik Anderson was behind the most significant Twin Cities restaurant to open this year. Now he's being called away to the opportunity of a lifetime
Edit ModuleShow Tags
Edit ModuleShow Tags