Classic Strawberry Shortcake

A good way to celebrate strawberry season. The texture of this not-too-sweet biscuit is light and fluffy inside and crisp outside. If you[ like ginger, you can make a variation of this biscuit by adding 2 tablespoons chopped crystalized ginger and 1 tablespoon freshly grated ginger into the biscuit dough before baking.]

Total Time:
50 min
Prep:
25 min
Cook:
25 min

Yield:
6 servings
Level:
Easy

CATEGORIES
Ingredients
  • 2 cups all-purpose flour
  • 3 tablespoons sugar, plus extra for sprinkling
  • 1 tablespoon baking powder
  • 1/2 teaspoon plus a pinch fine salt
  • 4 tablespoons cold unsalted butter, cut into small pieces
  • 1 1/3 cups heavy cream, plus a bit extra for brushing
  • 1 large egg
  • 1/4 cup honey
  • One 16-ounce container strawberries, trimmed and chopped (about 3 cups)
  • 1/3 cup fresh mint leaves, torn, plus extra for garnish
Directions

Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, 2 tablespoons sugar, the baking powder and 1/2 teaspoon salt. Add the butter and work into the flour, using your fingers or a pastry cutter, until the butter pieces are the size of small peas.

In a small bowl, whisk together 1/3 cup cream with the egg and 1/3 cup water. Add to the dry mixture and stir with a wooden spoon until a stiff batter is formed. Drop 6 mounds onto the prepared baking sheet, leaving about 2 inches between each biscuit. Brush with a bit of cream and sprinkle with sugar. Bake until golden brown, about 25 minutes. Cool on the baking sheet.

While the biscuits bake and cool, combine the honey with 1/3 cup water and a pinch of salt in a small saucepot. Gently simmer, stirring, over medium heat until the honey is dissolved and the mixture is slightly thickened, about 5 minutes. Cool, and then toss in a bowl with the strawberries and torn mint. Set aside for at least 30 minutes to allow the strawberries to release their juices.

To assemble, whip the remaining 1 cup cream with 1 tablespoon sugar to soft peaks. Split each biscuit and place the bottom half on a plate. Top evenly with the berries and accumulated juices and then the whipped cream. Place the top of the biscuit on the shortcake and garnish with the fresh mint.

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