Strawberry Shortcake With Sweet Buttermilk Biscuits And Fresh Whipped Cream Recipes

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

Steps:

• Preheat the oven to 425°F and set an oven rack in the middle position. Line a 13x18-in baking sheet with parchment paper.
• In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, granulated sugar, and salt.
• Add the pieces of cold butter. Use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized clumps of butter within. Add the buttermilk and stir with a rubber spatula until the dough comes together into a sticky, shaggy mass. Do not overmix.
• With lightly floured hands, form the dough into 8 craggy-looking balls and place on the prepared baking sheet. (They should be bigger than golf balls but smaller than tennis balls.) Don't worry about making them perfect -- it's better if they are a little rough around the edges. Sprinkle the tops with the turbinado sugar. Bake for 13 to 15 minutes, until the biscuits are golden.
• Put one-third of the berries in a medium bowl and, using a potato masher or a fork, mash them into a chunky purée. Mix in the remaining berries, along with the raspberry jam and granulated sugar. Let the berries sit at room temperature for about 10 minutes, until saucy.
• In the bowl of an electric mixer fitted with the whisk attachment (or beaters), whip the heavy cream until soft peaks form. Sprinkle the granulated sugar over the cream and beat until soft peaks return. Do not overbeat. (Alternatively, the whipped cream can be beaten by hand in a deep mixing bowl with a whisk.)
• To assemble the shortcakes: Using a serrated knife, split the biscuits in half horizontally and transfer the bottoms to 8 dessert plates. Spoon about three-quarters of the macerated berries and their juice evenly over the biscuit bottoms. Let some of the berries spill out onto the plate. Top with a generous dollop of whipped cream and cover each with a biscuit top. Spoon more berries and cream over each shortcake and serve immediately.
• Note: If you'd like to make your own buttermilk, check out the easy method here.teaspoons of lemon juice or white vinegar to a liquid measuring cup. Then add milk to the ¾-cup line and let sit for 10 to 15 minutes, or until slightly curdled and thickened.
• Make Ahead: The unbaked biscuits can be refrigerated for up to 1 hour before baking. They can also be frozen for up to 3 months. To freeze: place the unbaked biscuits on a baking sheet, cover with plastic wrap, and freeze until solid. Remove the firm biscuits from the freezer, place in an airtight bag, and store in the freezer. Bake the biscuits directly from the freezer, allowing a few extra minutes baking time. The whipped cream can be made a few hours before serving but err on the side of under-beating. Store it covered in the refrigerator and give it a final whip by hand to get it to a pillowy consistency just before serving. The strawberries cannot be made ahead.

STRAWBERRY SHORTCAKE

Steps:

• Soak strawberries in Vinegar Water (3 parts Water/1 part White Vinegar) to clean them.
• Rinse and Dry strawberries.
• Slice strawberries and add to bowl.
• Sprinkle with sugar to taste (usually 1/4 cup sugar) depending on how sweet you want the Strawberries to be.
• Stir sliced strawberries and sugar until coated.
• Cover bowl with plastic wrap and store in refrigerator (approximately one hour) while they macerate.
• Add Flour, Sugar, Baking Powder, Baking Soda, Cream of Tartar and Salt in a mixing bowl. Mix with a spoon until combined.
• Add very cold cubed butter to the flour mixture. Using a pastry cutter or your hands, mix the butter into the flour until it is combined.
• Mix egg and buttermilk until egg is mixed.
• Add buttermilk/egg mixture to the flour. Stir only until combined. Do not over stir!
• Pour dough out onto a lightly floured countertop. There will still be some unmixed flour mixture in the bowl, pour that out too. Gently knead 5-6 times until the dough forms a ball. Do not over knead.
• Separate the dough into six equal portions and place on a prepared baking sheet.
• Brush the biscuit dough with Buttermilk and sprinkle with coarse sugar.
• Bake in a pre-heated 425 degree oven for 12-13 minutes or until golden brown on the top.
• Make a batch of our The Best Ever Whipped Cream. So easy to make, so yummy to eat.
• Cut the biscuit in half.
• Add a layer of strawberries to the biscuit.
• Add a layer of whipped cream.
• Add the second half of the biscuit.
• Add a dollop of whipped cream.
• Top with a strawberry!

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 BUTTERMILK BISCUITS

Steps:

• Combine strawberries, 1/2 cup sugar and raspberry preserves in large bowl; toss to coat. Let stand until syrup forms, tossing occasionally, about 1 hour.
• Beat chilled whipping cream, vanilla extract and remaining 3 tablespoons sugar in another large bowl until stiff peaks form. (Can be made 6 hours ahead. Cover separately and chill.)
• Cut Buttermilk Biscuits in half. Place each biscuit bottom in shallow bowl. Top each generously with strawberries and whipped cream. Cover fruit and cream with biscuit tops. Dust biscuits with powdered sugar and serve.

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.

STRAWBERRY BISCUIT SHORTCAKE

Steps:

• Preheat oven to 375°. In a small bowl, combine the flour, sugar, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Stir in 3 tablespoons milk until a thick batter forms. , Drop four mounds of batter onto a greased baking sheet. Brush with remaining milk. , Bake until golden brown, 14-16 minutes. Layer biscuits with berries and whipped cream in small bowls or on dessert plates.

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