This is our go-to recipe for Classic Strawberry Shortcake. Using fresh California Strawberries is a wonderful way to balance out your sweet treats with a delicious fruit that’s also a nutritional powerhouse.
Classic Strawberry Shortcake
Serves: 8-10 servings
- 2¼ cups self-rising flour, divided
- 1⁄4 cup granulated sugar
- 1⁄4 cup chilled butter, roughly cut into 1⁄4-inch pieces
- 1⁄4 cup chilled butter, roughly cut into 1⁄2-inch pieces
- 1 large egg
- 2⁄3 cup heavy cream, divided
- 3 cups sliced strawberries
- ½ cup sugar, divided into 2, ¼ cups
- ½ cup non-fat plain Greek yogurt
- ½ heavy cream
- Vanilla extract, to taste
To make Shortcake Biscuits:
- Preheat oven to 425 degrees F.
- Select the baking pan. For a soft exterior, use an 8- or 9-inch cake pan, pizza pan, or ovenproof skillet where the biscuits will nestle together snugly, creating the soft exterior while baking. For a crisp exterior, select a baking sheet or other baking pan where the biscuits can be placed wider apart, allowing air to circulate and creating a crisper exterior. Brush the pan with butter.
- Fork-sift or whisk 2 cups of flour and sugar in a large bowl, preferably wider than it is deep, and set aside the remaining 1⁄4 cup of flour. Scatter the 1⁄4-inch-size pieces of chilled butter over the flour and work in by rubbing fingers with the butter and flour as if snapping thumb and fingers together (or use two forks or knives, or a pastry cutter) until the mixture looks like well-crumbled feta cheese. Scatter the 1⁄2-inch-size pieces of chilled butter over the flour mixture and continue snapping thumb and fingers together until no pieces remain larger than a pea. Shake the bowl occasionally to allow the larger pieces of butter to bounce to the top of the flour, revealing the largest lumps that still need rubbing. If this method took longer than 5 minutes, place the bowl in the refrigerator for 5 minutes to rechill the butter.
- Make a deep hollow in the center of the flour with the back of your hand. Lightly beat together the egg and 1⁄3 cup of the cream, and pour the mixture into the hollow, reserving the remaining 1⁄3 cup of the cream. Stir the mixture with a rubber spatula or large metal spoon, using broad circular strokes to quickly pull the flour into the liquid. Mix just until the dry ingredients are moistened and the sticky dough begins to pull away from the sides of the bowl.
- If there is some flour remaining on the bottom and sides of the bowl, stir in 1 to 4 tablespoons of reserved cream, just enough to incorporate the remaining flour into the shaggy wettish dough. If the dough is too wet, use more flour when shaping.
- Lightly sprinkle a board or other clean surface with some of the reserved flour. Turn the dough out onto the board and sprinkle the top lightly with flour. With floured hands, fold the dough in half and pat dough out into a 1⁄3- to 1⁄2-inch-thick round, using a little additional flour only if needed. Flour again if necessary, and fold the dough in half a second time.
- If the dough is still clumpy, pat and fold a third time. Pat dough out into a 1⁄2-inch-thick round for a normal biscuit, 3⁄4-inch- thick for a tall biscuit, and 1-inch-thick for a giant biscuit. Brush off any visible flour from the top.
- For each biscuit, dip a 2-inch biscuit cutter into the reserved flour and cut out the biscuits, starting at the outside edge and cutting very close together, being careful not to twist the cutter. The scraps may be combined to make additional biscuits, although these scraps make tougher biscuits.
- Using a metal spatula if necessary, move the biscuits to the pan or baking sheet. Brush tops lightly with some of the reserved cream. Bake the biscuits on the top rack of the oven for a total of 12 to 15 minutes, depending on thickness, until light golden brown. After 6 minutes, rotate the pan in the oven so that the front of the pan is now turned to the back, and check to see if the bottoms are browning too quickly. If so, slide another baking pan underneath to add insulation and retard browning.
- Continue baking another 6 to 9 minutes until the biscuits are light golden brown. When the biscuits are done, remove from the oven and lightly brush the tops with softened or melted butter. Turn the biscuits out upside down on a plate to cool slightly.
- In medium bowl, toss strawberries together with ¼ cup sugar. Let stand for about 30 minutes, or until juices are released.
- In a separate bowl, beat the Greek yogurt until loosened. In the bowl of a stand mixer, whip the heavy cream with remaining ¼ cup sugar and a bit of vanilla until soft peaks form (you can also use a hand mixer or a balloon whisk). Fold the yogurt and whipped cream together.
- Split biscuits in half and layer strawberries with cream mixture on the bottom half. Top with biscuit half and add a bit more cream on top if desired.
Serving size: 1 shortcake with toppings Calories: 327 kcal Fat: 16 g Saturated fat: 10 g Trans fat: 0.6 g Carbohydrates: 41 g Sugar: 19 g Sodium: 353 mg Fiber: 2 g Protein: 5 g Cholesterol: 62 mg