I believe the most important component of the classic Strawberry Shortcake are the biscuits. I prefer a buttery, flaky biscuit; definitely not spongey or cake-like. Fresh, vine-ripened strawberries also make a huge difference. The strawberries this time of year in Ireland are plentiful, plump, ripe and juicy. Freshly whipped cream tops the Shortcake. So simple and delicious. I made the shortcake biscuits a few weeks ago and froze them so putting the Strawberry Shortcake together last night was very easy.
BUTTERMILK BISCUIT INGREDIENTS:
3 cups all-purpose flour
4 tsp. baking power
1 tsp. baking soda
1/3 cup white sugar
1 1/2 tsp. salt
3/4 cup (1 1/2 sticks) chilled butter, cut into small pieces*
1 cup buttermilk
2 Tbsp. heavy cream,
1/4 cup turbinado sugar
8 cups fresh strawberries, sliced and mixed with about 1/4 cup white sugar**
Generous amount whipped cream for topping
*I almost always use salted butter, but many bakers prefer unsalted as you have better control over the salt level. I like salt even in sweet treats!
**Mix well the berries with the sugar and let set at least 1/2 hours. Once macerated the berries give off a lovely juice.
Preheat oven to 425 degrees (220 degrees C).
Line a baking sheet with parchment paper.
Whisk together flour, baking power, baking soda, 1/3 cup white sugar, and salt in a mixing bowl.
Cut in cold butter with a knife, pastry blender, food processor by gently pulsing or you can even use your fingers to incorporate the butter until it is the size of peas.
Stir in the buttermilk until the flour mixture is just moistened. Do not over-mix. This will cause your biscuits to get tough.
On a floured surface drop the flour/butter mixture and using your hands press the dough together to form a round shape about 1 inch thick. The mixture will be crumbly, but there is so much butter in these biscuits that it comes together as it bakes.
|My husband, Jerry, LOVES his sweets!|