Strawberry Short Cake

We got this easy strawberry shortcake recipe from Sally's Baking Addiction. We first made this recipe for Mother's day and it was a big hit (she loved it)! But with so many delicious summer fruits in season, you can also easily replace strawberries for another fruit of your choosing (we plan on using peaches next). Try cherries, blueberries, blackberries, raspberries or a mix. Let the farm stand be your guide.  Using what's in season is always recommended. This recipe serves about 10-12 and takes about 30 minutes of prep and 30 minutes of cooking. As Sally mentions, you can easily make any part of this recipe in advance and you can even freeze the biscuits for up to 3 months.  She has a lot of helpful tips (like starting with cold flour) and we love her blog! You can easily print her recipe as well by visiting her website here.  

Ingredients

STRAWBERRIES + WHIPPED CREAM

  • 6-7 cups quartered strawberries (or other fruits)
  • 1/4 cup + 2 Tablespoons (75g) granulated sugar, divided
  • 1 teaspoon pure vanilla extract
  • 1 cup (240ml) heavy cream

BISCUITS

  • 3 cups (375g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 2 Tablespoons baking powder 
  • 1 teaspoon salt
  • 3/4 cup (180g) unsalted butter, cold and cubed
  • 1 cup (240ml) buttermilk
  • 2 Tablespoons (30ml) heavy cream (or buttermilk)
  • coarse sugar, for sprinkling

 

 

 

Eat Pretty, RecipesLindsay BovairdStrawberry, shortcake, BakingComment