Strawberry Shortcake
Strawberry Shortcake – Made with perfectly fluffy and tender buttermilk biscuits, slices of freshly sweetened strawberries and a light and creamy air. What more could we ask for in a dessert? Instantly they become the highlight of the meal.
Ingredients for Strawberry Shortcake:
2 1/2 pounds fresh strawberries, hulled
6 tablespoons (80 g) granulated sugar
Sweet biscuits:
3 cups (424 g) unbleached all-purpose flour
1/3 cup (68 g) granulated sugar plus 1 tablespoon for coating
1 tablespoon aluminium-free baking powder
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup butter, unsalted, cold, cubed
1 cup buttermilk, cold
1 large egg
1 teaspoon vanilla extract
1 egg white, lightly beaten
Whipping cream:
1 cup cream
1 1/2 tablespoons granulated sugar
Instructions:
Slice the strawberries and put about 1/3 of them in a bowl and mash with a potato masher. Add the rest of the sliced strawberries and 6 tablespoons of sugar and mix. Chill for at least 30 minutes.
Preheat oven to 425 degrees. Cover an 18 x 13 inch baking sheet with parchment paper.
Mix flour, 1/3 cup sugar, baking powder, baking soda and salt in a mixing bowl. Add the butter and cut it into the mixture until it resembles coarse crumbs.
Make a well in the centre of the mixture. In a mixing bowl (or large measuring cup for liquids), mix together the buttermilk, 1 whole egg and vanilla extract.
Pour the buttermilk mixture into the centre of the flour mixture. Fold with a rubber spatula until it comes together in large chunks.
Place the mixture on a lightly floured surface, turn and press lightly 4-5 times until it comes together. Pat into a square about 8 x 8 inches.
Cut into rounds with a 2 1/2 inch flour cutter, then place on a lined baking sheet.
Brush the top with egg white and sprinkle evenly with the remaining 1 tablespoon sugar. Bake in the preheated oven for about 10 to 12 minutes, until everything is well cooked and lightly browned. Leave to cool on the rack for 10 minutes.
Pour thick cream and 1 1/2 tablespoons sugar into mixing bowl. Use an electric mixer to beat manually until stiff peaks form.
To make cakes, divide each biscuit in half with a knife, put a tablespoon of whipped cream on the bottom halves, pour lots of strawberries on the cream layer, then put the second half of the biscuit on top. Serve immediately after assembling.
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