Old-fashioned strawberry shortcake recipe, with fresh strawberries, sliced and macerated in sugar, spooned over freshly baked biscuits, topped with whipped cream.
Strawberries and whipping cream:
- 3 baskets of fresh strawberries
- 1/2 cup sugar
- Whipping cream
Remove the stems from the strawberries. Slice into thin (1/4" to 1/8") slices. Put into a large bowl. Add 1/4 cup to 1/2 cup of sugar (depending on how sweet the strawberries are to begin with) and mix into the strawberries. Set aside at room temperature to macerate (which means that the sugar will soften the strawberries and help release their juices).
After the strawberries have been sitting for 20 minutes or so, take a potato masher and mash them a little. Not too much, just enough to get more juice out of them.
Whip the cream, adding a drop or two of vanilla and a teaspoon of sugar.
To serve, break up one biscuit per person into big pieces into a bowl. Ladle strawberries over the biscuit. Add a dolop of whipped cream.
Biscuits from scratch
- 3 cups all purpose flour
- 3 Tbsp sugar
- 1 1/2 Tbsp baking powder
- 3/4 teaspoon salt
- 12 Tbsp cold unsalted butter, cut into small pieces
- 1 1/2 cups heavy cream
- 1 1/2 teaspoons vanilla extract
In a large bowl, vigorously whisk together the flour, sugar, baking powder, and salt. Cut the butter into the flour mixture, either using your fingers, a pastry cutter, a fork, or a food processor, until the largest pieces of butter are the size of peas. Mix the vanilla and cream together. Make a well in the center of the flour and pour the cream into it. Mix with a fork until the mixture is just combined. It should look rather shaggy and feel a little dry. Gently knead by hand a few times to form a loose ball of dough.
Place the dough on a lightly floured surface and form it into an 8-inch square, about 3/4-inch to an inch thick. Place it on a parchment or silicone-lined baking sheet, cover with plastic wrap and chill for 20 minutes. Heat the oven to 425ºF. Remove the dough from refrigerator. Cut the dough into 9 even squares and spread them about 2 inches apart from each other on the baking sheet. Bake until the biscuits are medium golden brown, 18 to 20 minutes.
Makes 9 biscuits. (Adapted from Fine Cooking Magazine, July 2003)
- 2 1/3 cups Bisquick baking mix
- 3 Tbsp butter, melted
- 1/2 cup milk
- 3 Tbsp sugar
The strawberry shortcake biscuit recipe used to be on the side of the Bisquick box. For some unfathomable reason, the company has started to print the recipe on the inside of the box. Talk about not understanding your customers! If you can't find the recipe, here it is:
Heat oven to 425°F. Stir baking mix, melted butter, milk, and 3 Tbsp of sugar in a mixing bowl until soft dough forms. Drop by 6 spoonfuls on to a greased cookie sheet. Bake 10-12 minutes or until golden brown.
Makes 6 biscuits.
- 1-1/2 cups Gluten Free All Purpose Baking Flour (Bob's Red Mill)
- 1 Tbsp. Sugar
- 2 tsp. Baking Powder
- 1/4 tsp. Baking Soda
- 1 tsp. Xanthan Gum
- 1 tsp. Guar Gum
- 1/2 tsp. Salt
- 1/4 cup Shortening
- 1/2 cup Milk
- 1 large Egg White
Preheat oven to 350ºF. Line baking sheet with parchment paper or grease lightly.
In food processor, pulse dry ingredients (flour through salt) with shortening until mixture is consistency of small peas. Add milk and egg white. Blend until dough forms ball, scraping down sides with spatula, if necessary. Dough will be somewhat soft.
Place dough on parchment-lined or greased baking sheet that’s been lightly dusted with rice flour. Gently pat to 3/4-inch thick circle with hands or spatula. Lightly dust dough with rice flour. Cut into ten 2-inch circles with floured biscuit cutter. Shape remaining dough to 3/4-inch thick and cut again. If dough is sticky, lightly dust with more flour. Arrange evenly on baking sheet.
Bake 12-15 minutes or until nicely browned. Best when served warm or gently reheated in microwave oven. Serves 10. (Recipe from Bob's Red Mill)