Fresh Strawberry Shortcake with Homemade Buttermilk Biscuits and Whipped Cream
Strawberry Shortcake seemed to always mark the beginning of summer when I was growing up. Although we get strawberries almost year round in California, they always taste best in early summer. We always made our “shortcake” with biscuits. This is a pretty fo…
3 pints fresh strawberries, hulled; 1 pint crushed with potato masher or fork, 2 pints quartered
1/2 - 3/4 cup granulated sugar
Whipped Cream
1 cup heavy cream , chilled (preferably pasteurized or pasteurized organic)
1-2 tablespoons granulated sugar
1 teaspoon vanilla extract
The method
Directions
01
Adjust oven rack to middle position and heat oven to 450 degrees. Whisk flour, baking powder, baking soda, sugar, and salt in large bowl. Combine buttermilk and 8 tablespoons melted butter in medium bowl, stirring until butter forms small clumps.
02
Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl. Using greased 1/4-cup dry measure (or a #16 ice cream scoop), scoop level amount of batter and drop onto parchment-lined rimmed baking sheet (biscuits should measure about 2 1/4 inches in diameter and 1 1/4 inches high). Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart. Sprinkles tops with granulated or turbinado sugar. Bake until tops are golden brown and crisp, 12 to 14 minutes.
03
Mix crushed and quartered berries with sugar in medium bowl; set aside while preparing biscuits (or up to 2 hours).
04
Chill nonreactive, deep, 1- to 1 1/2-quart bowl and beaters for a handheld mixer in freezer for at least 20 minutes. Add cream, sugar, and vanilla to chilled bowl; beat on low speed until small bubbles form, about 30 seconds. Increase speed to medium; continue beating until beaters leave a trail, about 30 seconds more. Increase speed to high; continue beating until cream is smooth, thick, and nearly doubled in volume, about 20 seconds for soft peaks or about 30 seconds for stiff peaks. If necessary, finish beating by hand to adjust consistency. (Can be transferred to fine sieve or strainer set over measuring cup and refrigerated up to 8 hours).
05
Split each cake crosswise; spoon a portion of berries and juice and then a dollop of whipped cream over each cake bottom. Cap with cake top; serve immediately.
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
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Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Fresh Strawberry Shortcake with Homemade Buttermilk Biscuits and Whipped Cream
Prep
Cook
Yield
Strawberry Shortcake seemed to always mark the beginning of summer when I was growing up. Although we get strawberries almost year round in California, they always taste best in early summer. We always made our “shortcake” with biscuits. This is a pretty fo…
3 pints fresh strawberries, hulled; 1 pint crushed with potato masher or fork, 2 pints quartered
1/2 - 3/4 cup granulated sugar
Whipped Cream
1 cup heavy cream , chilled (preferably pasteurized or pasteurized organic)
1-2 tablespoons granulated sugar
1 teaspoon vanilla extract
Cook Like James · The method
Directions
1
Adjust oven rack to middle position and heat oven to 450 degrees. Whisk flour, baking powder, baking soda, sugar, and salt in large bowl. Combine buttermilk and 8 tablespoons melted butter in medium bowl, stirring until butter forms small clumps.
2
Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl. Using greased 1/4-cup dry measure (or a #16 ice cream scoop), scoop level amount of batter and drop onto parchment-lined rimmed baking sheet (biscuits should measure about 2 1/4 inches in diameter and 1 1/4 inches high). Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart. Sprinkles tops with granulated or turbinado sugar. Bake until tops are golden brown and crisp, 12 to 14 minutes.
3
Mix crushed and quartered berries with sugar in medium bowl; set aside while preparing biscuits (or up to 2 hours).
4
Chill nonreactive, deep, 1- to 1 1/2-quart bowl and beaters for a handheld mixer in freezer for at least 20 minutes. Add cream, sugar, and vanilla to chilled bowl; beat on low speed until small bubbles form, about 30 seconds. Increase speed to medium; continue beating until beaters leave a trail, about 30 seconds more. Increase speed to high; continue beating until cream is smooth, thick, and nearly doubled in volume, about 20 seconds for soft peaks or about 30 seconds for stiff peaks. If necessary, finish beating by hand to adjust consistency. (Can be transferred to fine sieve or strainer set over measuring cup and refrigerated up to 8 hours).
5
Split each cake crosswise; spoon a portion of berries and juice and then a dollop of whipped cream over each cake bottom. Cap with cake top; serve immediately.
Cook Like James
Fresh Strawberry Shortcake with Homemade Buttermilk Biscuits and Whipped Cream
Prep
Cook
Yield
Strawberry Shortcake seemed to always mark the beginning of summer when I was growing up. Although we get strawberries almost year round in California, they always taste best in early summer. We always made our “shortcake” with biscuits. This is a pretty fo…
3 pints fresh strawberries, hulled; 1 pint crushed with potato masher or fork, 2 pints quartered
1/2 - 3/4 cup granulated sugar
Whipped Cream
1 cup heavy cream , chilled (preferably pasteurized or pasteurized organic)
1-2 tablespoons granulated sugar
1 teaspoon vanilla extract
Directions
1
Adjust oven rack to middle position and heat oven to 450 degrees. Whisk flour, baking powder, baking soda, sugar, and salt in large bowl. Combine buttermilk and 8 tablespoons melted butter in medium bowl, stirring until butter forms small clumps.
2
Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl. Using greased 1/4-cup dry measure (or a #16 ice cream scoop), scoop level amount of batter and drop onto parchment-lined rimmed baking sheet (biscuits should measure about 2 1/4 inches in diameter and 1 1/4 inches high). Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart. Sprinkles tops with granulated or turbinado sugar. Bake until tops are golden brown and crisp, 12 to 14 minutes.
3
Mix crushed and quartered berries with sugar in medium bowl; set aside while preparing biscuits (or up to 2 hours).
4
Chill nonreactive, deep, 1- to 1 1/2-quart bowl and beaters for a handheld mixer in freezer for at least 20 minutes. Add cream, sugar, and vanilla to chilled bowl; beat on low speed until small bubbles form, about 30 seconds. Increase speed to medium; continue beating until beaters leave a trail, about 30 seconds more. Increase speed to high; continue beating until cream is smooth, thick, and nearly doubled in volume, about 20 seconds for soft peaks or about 30 seconds for stiff peaks. If necessary, finish beating by hand to adjust consistency. (Can be transferred to fine sieve or strainer set over measuring cup and refrigerated up to 8 hours).
5
Split each cake crosswise; spoon a portion of berries and juice and then a dollop of whipped cream over each cake bottom. Cap with cake top; serve immediately.
