It’s finally summer! When I was a kid, the beginning of summer meant the end of school, warm days at the beach and the start of strawberry season. My grandfather, Ralph (Sully) Sullivan had a camp on Washademoak Lake in New Brunswick and we would pick strawberries nearby. One of his favourite desserts was strawberry shortcake and my mom would whip up some biscuits and whipped cream to enjoy with the freshly picked berries. There is a reason why it’s a classic dessert – the combination is unbeatable!
Sully’s Favourite Strawberry Shortcake
Makes 6 shortcakes (there will be extra biscuits so just prepare more strawberries and cream for a larger yield)
Makes 12 to 15 small biscuits – extras can be frozen
- 2-1/4 cups all purpose flour, plus extra for dusting the countertop
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 3 Tablespoons sugar
- 5 Tablespoons cold unsalted butter
- 1 large egg
- 3/4 cup milk or buttermilk
- 6 cups fresh strawberries, hulled and halved
- Sugar, to taste
- 1-1/2 cups whipping cream (35% M.F.)
- 2 Tablespoons sugar, or to taste
- 1/2 teaspoon vanilla
To Prepare the Biscuits:
- Preheat the oven to 450 degrees Fahrenheit.
- In a large bowl, add flour, baking powder, salt and 2 Tablespoons of the sugar. Stir until thoroughly combined.
- Using a wire pastry cutter (or two sharp knives), cut the cold butter into the flour mixture until the mixture resembles small pebbles.
- In a measuring cup, add the egg and milk and whisk together with a fork until smooth. Pour the milk/egg mixture into the dry ingredients. Stir briefly until it just comes together as dough.
- Sprinkle a small amount of flour onto a clean countertop or pastry board. Turn the dough out onto the counter and gently knead for about ten seconds. If the dough is very wet, add a bit more flour.
- Gently pat the biscuit dough into a circle about 2 inches (5 cm) thick. Using a cookie cutter or the top of a wine glass, cut the dough into 2″ circles. Re-shape the leftover dough and cut out more biscuits.
- Place the biscuits in a pie plate so they’re just touching each other. Sprinkle the tops of the biscuits with the remaining tablespoon of sugar. Let the biscuits rise at room temperature for 10 minutes.
- Bake the biscuits for 12 to 15 minutes in a 450 degree oven or until the tops are browned.
- Extra biscuits can be frozen and thawed at room temperature before using. (They’re also great with jam for breakfast!)
To Prepare the Strawberries:
- In a large bowl, add the berries and sugar to taste (the amount will depend on how sweet the berries are). Let the mixture sit at room temperature for about 15 minutes before using. Note: You can mash them slightly with a potato masher if you prefer a juicer sauce.
Whipping the Cream:
- Place a metal or glass bowl (do not use plastic) and beaters in the freezer to chill about 30 minutes before beating the cream.
- Just before assembling the shortcakes, remove the bowl and beater from the freezer and pour the cream into the bowl. With a stand mixer or hand mixer, whip the cream on high until it begins to froth.
- Pour in the vanilla and add the sugar, one teaspoon at a time, while continuing to whip. Continue whipping the cream until it forms still peaks. Do not over beat.
To Assemble the Shortcakes:
- Split six biscuits in half through the middle and place the bottom of each in bowls. Spoon a half-cup of the sweetened berries over each biscuit bottom.
- Place the top of the biscuit on the berries and top with another half-cup of the strawberries.
- Spoon a generous dollop of whipped cream over each serving. Garnish with a strawberry if desired.
Bon Appétit and Enjoy!
A version of this recipe first appeared on Suite 101.com.