3 Videos | Photo: Individual Strawberry Shortcakes Recipe
Ingredients
- 1 quart strawberries, hulled and quartered
- 1/4 cup sugar plus 3 tablespoons sugar, plus 8 teaspoons
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons butter, cold and cubed
- 2/3 cup half-and-half, plus 1/4 cup
- Sweetened whipped cream
- Fresh mint sprigs, for garnish
Directions
Preheat oven to 400 degrees F.
In a medium mixing bowl, toss the strawberries and 1/4 cup sugar together. Set aside until time to serve.
In the bowl of a food processor, pulse together flour, baking powder, salt and 3 tablespoons of sugar. Then pulse in the cold butter cubes until a coarse meal is formed. Turn the flour mixture out into a large mixing bowl and make a well in the center. Pour in 2/3 cup half-and-half and gently mix it in with a rubber spatula or fork, be careful not to over mix the dough or the biscuits will be tough.
Turn the dough out onto a lightly floured surface and fold it over itself a couple of times until it just holds together. Pat the dough out to 3/4-inch thickness and cut out 8 round 3-inch biscuits.
Transfer the biscuits to a parchment paper lined baking sheet. Brush the tops of each biscuit with the remaining half-and-half and sprinkle each with 1 teaspoon sugar. Bake in a preheated oven for 12 to 15 minutes or until the biscuits have risen and are a light golden brown.
Remove from the oven and let cool slightly. Split each biscuit, spoon some strawberries on the bottom piece, then whipped cream and top with the other biscuit half. Garnish with fresh mint and more strawberries.
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By BAKlineRMR77
Uniontown, OH
on August 16, 2011
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These came out so delicious and tasty. I especially loved the way the sugar came out on top of each muffin, a delightful finishing touch. What a tasty treat, thank you! :
By tidgr2
Lynnfield, MA
on July 07, 2011
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Yum! I made these over the 4th of July weekend with my sons. They love to cook/bake. These are easy to pull together. I used skim milk instead of half and half, because that's all I had and they were still delicious. It was super muggy, so I needed to add extra flour after adding the milk, but they still came out soft and fluffy. We will be making these again.
We also added some blueberries to the strawberry mixture so we could have our "Red, White & Blue" dessert!
By bluekitten
Utah
on July 06, 2011
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This recipe was absolutely *perfect*! I wanted to make shortcakes the way my mom did when I was little, and these were even better than hers! Maybe it was the full stick of butter... :D
I followed the ingredients/directions to the letter, with the exception of substituting whole milk for half-and-half (I didn't have any and I opted to use a pastry blender rather than the food processor. The shortcakes turned out perfectly -- they were light, tender, everything they should have been and more!
If you have trouble getting biscuits to rise, when you add your liquid to the bowl, stir it exactly 10 times -- no more, no less. Gently form it into a ball before turning it out onto the counter top and only fold/knead it a few times (five or less. This method has never let me down -- my biscuits are never dense, tough, or squatty. Enjoy!!
Read all 33 reviews