Ingredients for Strawberry Shortcakes
- 2 cups sliced fresh strawberries
- 1/2 cup plus 1 tablespoon granulated sugar
- 1 tablespoon orange zest
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter
- 2/3 cup buttermilk
- 1 large egg yolk
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- A little cream (optional, for brushing)
- Sliced almonds (for sprinkling)
- 1 1/2 cups heavy cream
- 2 tablespoons powdered sugar
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How to Make Strawberry Shortcakes
- In a medium bowl, combine 2 cups sliced fresh strawberries, 1/4 cup granulated sugar, and 1 tablespoon orange zest.
- Gently crush about 1/4 of the strawberries with the back of a wooden spoon to release their juices.
- Let the strawberry mixture stand at room temperature for at least 1 hour, or until a syrup forms, stirring occasionally.
- Refrigerate the macerated strawberries while you make the biscuits.
- Preheat oven to 425°F (220°C).
- Lightly butter a baking sheet.
- In a large bowl, sift together 2 cups all-purpose flour, 1/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- Cut in 1/2 cup (1 stick) cold unsalted butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
- In a measuring cup, whisk together 2/3 cup buttermilk, 1 large egg yolk, 1 teaspoon vanilla extract, and 1/2 teaspoon almond extract.
- Gradually add the buttermilk mixture to the flour mixture, mixing gently until a soft, sticky dough forms.
- Turn the dough out onto a lightly floured surface.
- Gently pat the dough to about 1 inch thickness.
- Use a 3-inch fluted biscuit cutter or a glass to cut out biscuits. Reroll scraps and cut out more biscuits.
- Place biscuits onto the prepared baking sheet.
- Brush the tops of the biscuits with a little cream (optional).
- Sprinkle with sliced almonds and 1 tablespoon of granulated sugar.
- Bake for 11-14 minutes, or until the biscuits are light golden brown.
- Let cool on a wire rack for 3 minutes.
- While the biscuits bake, whip 1 1/2 cups heavy cream with 2 tablespoons of powdered sugar and 1/2 teaspoon vanilla extract until soft peaks form.
- Halve the warm biscuits horizontally using a serrated knife.
- Arrange the bottom halves of the biscuits on plates.
- Top with the macerated strawberries and their juices.
- Dollop with whipped cream.
- Replace the biscuit tops and serve immediately. Pass the remaining whipped cream separately.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
187g
Fat
108g
Carbs
30g
