Not ready to say goodbye to summer? You’re in luck. Our Strawberry Shortcake recipe will keep the flavors of summer alive, at least until those farm fresh strawberries disappear from the market.
Shortcakes are a fun way to highlight any fruit that’s in season. Delectable alternatives that we like to experiment with are peaches, blueberries or pears if you’re feeling adventurous. These crumbly biscuits can be prepared ahead of time and filled moments before serving. May your cakes be short and your filling delicious.
Ingredients for Biscuits
2 cups AP flour
¼ teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt kosher
6 tablespoons butter cold cut into small pieces
2 tablespoons sugar
1 cup buttermilk
Ingredients for Filling
2 pints strawberries, blueberries, or sliced peaches
Juice of 1 lemon
1/4 cup sugar
1 cup whipped heavy cream
Procedure to Make Biscuits
Preheat oven to 400. Combine dry ingredients in bowl. Cut in tiny cubes of butter till small crumbs form, or pulse in food processor till butter is the size of small peas. Add buttermilk and mix just till combined. Remember less is more! Turn out on lightly floured board and pat into 1 inch thick and cut circles. Bake for 8-10 minutes till golden brown. Makes 10 large biscuits.
Slice fruit into a small bowl. Add lemon juice and sugar and let sit 15 minutes. Whip heavy cream till peaks form. Carefully slice biscuits in half and put a tablespoon of whipped cream on the bottom of each biscuit, top with fruit of your choice then add another spoon of whipped cream. Top the biscuit with a slice of fruit and a drop of cream and serve.
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