**Introduction:**
Strawberry Shortcake is a classic dessert that will take you back to the sunny sweetness of summer. It consists of light and fluffy biscuits which are alternated with fresh delicious strawberries and whipped cream for a mouth-watering treat that can be served on any occasion, from hosting barbeque in your backyard to simply desiring something nostalgic.
**Ingredients:**
– Two cups all-purpose flour
– ¼ cup granulated sugar
– One tablespoon baking powder
– Half teaspoon salt
– Half cup cold unsalted butter, cut into pieces
– Two-thirds cup milk
– A teaspoonful of vanilla extract
– Four cups hulled fresh strawberries, sliced
– ¼ cup granulated sugar (for macerating strawberries)
– A cup of heavy cream
– Two tablespoons powdered sugar
– One teaspoon vanilla extract
**Instructions:**
1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine flour, ¼ cup granulated sugar, baking powder and salt.
3. Add the cold butter cubes in the flour mixture then using a pastry cutter or fork cut it until it looks like coarse crumbs.
4. In another bowl, mix together milk and one teaspoon of vanilla extract.
5. Gradually pour milk mixture into flour mixture stirring until dough forms; do not overmix.
6. Humble the dough out on a surface that is sprinkled with flour and turn it over several times until it comes together.
7. Press down the dough into a circle of 1 inch thickness. Cut biscuits using a round biscuit cutter or drinking glass.
8. Arrange the biscuits on a baking sheet lined with parchment paper making sure that there is enough space in between them.
9. Bake for 12-15 minutes in preheated oven, or until golden brown on top.
10. While the biscuits are being baked, toss sliced strawberries with ¼ cup of granulated sugar to macerate them and let them sit out at room temperature for 15-20 minutes so as to juice up.
11. In a chilled mixing bowl, beat together heavy cream, powdered sugar, and vanilla extract (1 teaspoon) until peaks form.
12. Take the baked biscuits from the oven when they are done and place them on a wire rack to cool slightly.
13. For preparing strawberry shortcakes, spread open wide each biscuit piece by half cutting horizontally through it; one half gets spoonfuls of macerated strawberries then topped whipped cream dollops followed by halving the second biscuit part over all this filling.
14. Serve immediately; enjoy its goodness!
**Hints for Success:**
– Ensure that your fat is always cold when making biscuit dough because this will make it flaky
– Knead your biscuit dough very gently so as to avoid tough ones which may result due to overworking
To add extra flavor, you can also add lemon juice or zest to the macerated strawberries.
**Nutritional Information: (Per serving)**
– Calories: 320
– Total Fat: 18g
– Saturated Fat: 11g
– Cholesterol: 55mg
– Sodium: 260mg
– Total Carbohydrates: 37g.
– Dietary Fiber: 2g.
– Sugars: 15g.
– Protein:4 g.
**Variations and Substitutions:**
– Consider blueberries, peaches or raspberries as other seasonal fruits that could be used instead of strawberries for this recipe.
– In a pinch, store-bought biscuits or angel food cake would be quick alternatives for homemade biscuit making.
– What about flavored whipped creams like chocolate or almond?
**Frequently Asked Questions (FAQs):**
Q. Can I make the biscuits ahead of time?
A. Yes, you can bake the biscuits ahead of time and store them in an airtight container at room temperature for up to one day. Right before eating them again, reheat them in the oven for a few minutes to make sure they are warm again.
Q. Is it permissible to substitute frozen strawberries for fresh ones?
A. Although it is always best to use fresh berries because they give the best flavor and texture, frozen ones may be substituted if fresh fruit cannot be found; after thawing and draining them, proceed with maceration just as if they were fresh..
Q. Any non-dairy substitutes available for whipped cream?
No, you can’t use a substitute for the heavy cream in making whipped cream at all. I think it’s not that the same thing as coconut cream or dairy-free whipped topping anyway. Its temperature must be ice-cold before being beaten into foam using an electric hand mixer.
