Strawberry Shortcake With Sweet Buttermilk Biscuits And Fresh Whipped Cream Food

STRAWBERRY SHORTCAKE

Steps:

• In a medium size bowl stir together the strawberries, lemon juice, vanilla, and sugar. Cover and store in the refrigerator.

STRAWBERRY SHORTCAKE WITH BUTTERMILK BISCUITS

Steps:

• Preheat the oven to 375°F.
• Biscuits: Sift the flour, sugar, baking powder, and salt into a large bowl.
• Add the butter and rub it in with your fingertips until the mixture resembles a coarse meal.
• Gradually add the buttermilk, tossing with a fork until large moist clumps form.
• Gather the dought into a ball. Divide it into 4 pieces. Shape each piece into a 3-inch round. Transfer the rounds to a baking sheet, spacing them evenly.
• Bake the biscuits until a tester inserted into the centre comes out dry (about 20 minutes) - the biscuits will be pale. Transfer the biscuits to a rack and cool until they are lukewarm. (The biscuits can be prepared 6 hours ahead; cool, wrap tightly in aluminum foil, and store at room temperature; before serving, reheat the biscuits in a 350 F oven for 5 minutes).
• Strawberry Filling: Combine the strawberries, 1/2 cup sugar, and raspberry preserves in a large bowl. Toss to coat. Let the strawberries stand for about one hour until a syrup forms, tossing occasionally.
• Whipped Cream: Beat the chilled whipping cream, vanilla extract, and remaining 3 tbsp of sugar in another large bowl until stiff peaks form. (The whipped cream can be made 6 hours ahead; cover separately and chill).
• Assemble: Cut the buttermilk biscuits in half. Place each biscuit bottom in a shallow bowl. Top each generously with strawberries and whipped cream. Cover the fruit and cream with the biscuit tops. Dust the biscuits with powdered sugar and serve.

BUTTERMILK STRAWBERRY SHORTCAKE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Line a baking sheet with parchment paper.
• Whisk together flour, baking powder, baking soda, 1/3 cup white sugar, and salt in a mixing bowl.
• Cut in cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. (If desired, place flour mixture into the work bowl of a food processor with the butter; pulse several times to cut butter into the flour mixture. Transfer mixture to a mixing bowl, and proceed.)
• Stir in buttermilk until the flour mixture is moistened.
• Drop 1/3-cup scoops of the dough 2 inches apart onto the prepared baking sheet.
• Brush biscuits with heavy cream and sprinkle generously with turbinado sugar.
• Bake in the preheated oven until golden brown, 15 to 20 minutes.
• Mix together the sliced strawberries, 1/4 cup white sugar, and lemon juice in a large bowl. Allow berries to rest until juices develop, about 30 minutes.
• Serve the strawberries with juice over the biscuits.

STRAWBERRY SHORTCAKE WITH SWEET BUTTERMILK BISCUITS AND FRESH WHIPPED CREAM

Steps:

• For the Strawberries
• Wash, remove the hulls and slice the strawberries
• Put the berries into a medium sized bowl and toss with the sugar and the lemon juice. Cover with plastic directly on top of the fruit, then weight with a plate, topped with a heavy can or jar. Let the berries sit for a few hours.
• For the Biscuits
• Preheat the oven to 425°F.
• Lightly grease a baking sheet, or line it with parchment
• Add the dry ingredients into the bowl of your food processor. Pulse a few times to combine thoroughly.
• Add the the very cold butter or shortening and pulse until the mixture is crumbly.
• Whisk the vanilla and egg with the milk, then add all at once to the dry ingredients and pulse a few times until the liquid is absorbed.
• Turn the dough out onto a lightly floured surface and push the dough together, just until it holds together.
• Pat the dough out until it's about 3/4" thick, and cut it into 2 1/2" to 3" circles. (If you don't have a biscuit cutter, use a drinking glass). Try to make only one pass with the cutter. You can actually make a 10th biscuit with the scraps. Just form it into the same shape as the others. The less handling, the lighter the biscuits.
• Place the biscuits on the prepared baking sheet, brush the tops with milk for a shiny surface, and sprinkle with sugar
• Bake for 10 to 12 minutes, until the tops are golden brown.
• Remove them from the oven and cool for 15 minutes before serving.
• For the Whipped Cream
• Pour the cold cream into a chilled bowl.
• Add 2 tablespoons of powdered sugar and 1 teaspoon pure vanilla extract.
• Whip to soft peaks.
• Use freshly whipped cream immediately
• To assemble the shortcakes
• Split open the biscuits, spoon half the berries and whipped cream on the bottom half, top with remaining biscuit halves, and spoon on the remaining berries and top with more whipped cream.
• Top with a bit of freshly grated orange zest if desired
• Karen Harris https://www.bittersaltysoursweet.com

STRAWBERRY SHORTCAKE BISCUITS

Steps:

• Preheat oven to 400°F Lightly grease a baking sheet.
• In a large bowl, combine flour, 3T sugar, baking powder, baking soda and salt.
• Cut in butter with pastry blender or 2 knives until mixture is in tiny pieces. Add sour cream.
• Gather together in a rough ball. Roll dough out to thickness of 1 inch. Cut into eight 3" rounds.
• Place on baking sheet. Sprinkle with 1T sugar. Bake for 20 minutes.
• Cool completely.
• Top with strawberries, whipped cream, etc.