I know I may be pushing my luck here, trying to get in one last summery recipe before fall is officially here. But, as I am daily reminded, it still feels like summer around here, so I think it’ll be okay.
I love berries. The good folks at Driscoll’s Berries were kind enough to provide me with some of their fine berries to play with this summer (they’re the ones I usually grab at the store anyway), and strawberry shortcake has always been one of my favorites… so I set about perfecting my recipe. I have the berry part down — all you really need are fresh, ripe strawberries, a bit of sugar and some orange liqueur, if you’re feeling frisky — but I was bound and determined to make the perfect sweet biscuits from scratch. The hubby has always been the biscuit maker around our house, and he does make some amazing biscuits for breakfast now and then, but I’m definitely in charge of dessert. Sure, the standard Bisquick recipe does the trick — but I really wanted something that didn’t come from a box. And frankly, I like to make things with ingredients I already have in my pantry.
It didn’t take much trial and error to land on an easy and delicious recipe. I found this one from About.com, of all places, and it fit the bill just fine. I tried it out on my neighbors at our end-of-summer block party, and it got rave reviews. Even a strawberry-allergic neighbor gobbled the biscuits with whipped cream and came away pleased — although I’ll admit, I think the strawberries are really the star of the show here.
Enjoy one last taste of summer, before it’s really gone!
- 1 quart strawberries
- 2-3 Tbs sugar (to taste)
- splash of Cointreau or Grand Marnier (optional)
- 2 cups all purpose flour
- 1 Tbs baking powder
- ½ tsp salt
- 3 Tbs sugar
- ½ cup (1 stick) butter, chilled
- ¾ cup cream
- 1¼ cups heavy whipping cream
- ½ tsp vanilla
- sugar to taste
- Hull the berries and sliced them in half or quarter, depending on size. Toss with the sugar and liqueur (if using). Set aside while you prepare the shortcakes.
- Preheat the oven to 425. Combine the flour, baking powder, salt and sugar in the bowl of a food processor fitted with a blade and pulse to combine. Cut the butter into pieces and add to the flour mixture. Pulse until the texture resembles coarse sand.
- Transfer the mixture to a large bowl and make a well in the center. Add most of the cream and combine with a fork until just moist. Add additional cream as necessary. The dough may not hold together well at this point — that’s okay. Let the dough rest for a minute or so.
- Turn the dough out onto a floured surface and knead it, turning 2 or 3 times, until it comes together well. Pat the dough until it’s about a ¾-inch thick rectangle, and, using a 3-inch biscuit cutter, cut into 8 biscuits. (If you are like me, you may need to reshape it a couple of times to make this happen!)
- Transfer the biscuits to a parchment-lined baking sheet. Brush the top of each biscuit with a little cream, if desired, and bake for 10-15 minutes, or until risen and golden.
- In the bowl of a stand mixer, combine the whipping cream, vanilla and sugar to taste. Using the a whisk attachment, whip the cream until it is light and fluffy.
- Split each biscuit in half and spoon some of the berry mixture over. Top with a dollop of whipped cream.
Note: I received free berries from Driscoll’s Berries in exchange for experimenting with a few recipes and sharing the results with my readers, but I was not otherwise compensated, and my opinions are my own.