This shortcake recipe is a hybrid between a biscuit and scone. A food processor makes it easy to form the dough. Once sliced in half, it is filled with macerated strawberries and fresh whipped cream. There a hint of sweetness to the shortcake so that the strawberries can shine. Super easy to make!
Every May, I anticipate the reopening of our local farm stand. Their organically grown strawberries are so naturally sweet and juicy.
There are no shortages of Strawberry Cake Recipes on my blog. There are variations of Strawberry Shortcake on my blog as well. This recipe comes from one of my most trusted sources: Americas Test Kitchen. With my first basket of local strawberries, this recipe was destined to be tried.
The dough is made with a food processor. (My Cuisinart is 49 years old, and still going strong!) Cut in ice cold butter by pulsing 15 times. It should resemble corn meal. (Yes, you can do this with a pastry cutter, if you prefer.)
Add one beaten egg and half and half. Combine with a spatula until it just comes together (shaggy dough).
With floured hands, press the dough together into a round. NOTE: I had to add small amounts of flour until the dough was no longer too wet.
Divide the dough in half and shape into two rounds. NOTE: These make really LARGE biscuits. These could easily be divided into four biscuit rounds. Brush on the beaten egg white.
Sprinkle sugar on top of each biscuit. NOTE: Sanding Sugar is my preferred choice. We like the chunkier bits of sugar to give a little extra crunch. Bake for 10-12 minutes, rotating halfway through. In the meantime…
Mash half of the strawberries, and slice the remaining berries. Sprinkle sugar over the berries and give them a good stir. NOTE: Taste the strawberries, and add the amount of sugar to suit your taste. My berries are naturally sweet, so I only need a teaspoon. Set aside for at least 30 minutes, up to two hours. (I prefer to refrigerate the berries.)
Prepare the whipped cream in a chilled bowl and beaters (for best results). My OXO Egg Beater comes in really handy for the small amount of whipped cream that was needed.
These shortcake biscuits look perfect. They are HUGE! Allow them to completely cool.
The strawberries have macerated and release its juice. The whipped cream is ready and chilled. It’s time for dessert!
I kid you not! This shortcake is HUGE! I made a mental note, next time, to divide the dough into four pieces.
TASTING NOTES: The biscuit is a challenge to sink a fork into, since it’s a bit crunchy. However, the biscuit was tender inside. How can anyone criticize juice strawberries? Fresh whipped cream? The shortcake really is more of a biscuit/scone. It’s slightly sweet, but gives all the attention to the strawberries. This is such a fast and easy dessert to showcase fresh summer fruit. Blueberries? Yes! Blackberries? Go for it. Raspberries? Indeed! There is one caveat– and it’s important. The biscuits need to be eaten on the same day. I couldn’t finish but half of mine. The next day, the biscuit had hardened and wasn’t quite as enjoyable. So, eat up and enjoy while they’re fresh!
Easy Strawberry Shortcake for Two
Equipment
- Bench Scraper perfect for cutting dough and more
- hand mixer -OR-
- Egg Beater I love this hand held egg beater for whipped cream
Ingredients
For the whipped cream:
- ⅓ cup heavy cream chilled
- 1 teaspoon sugar I prefer powdered sugar, as it stabilizes whipped cream better
- ¼ teaspoon vanilla extract
For the Fruit:
- 10 ounces strawberries hulled (2 cups) 5 teaspoons sugar (see notes)
For the Biscuits:
- ⅔ cup all-purpose flour 3⅓ ounces/94 grams
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 4 tablespoons unsalted butter cut into ½-inch pieces and chilled
- 2 tablespoons half-and-half
- 1 large egg lightly beaten
- 1 egg white lightly beaten for brushing the tops of the biscuits
Instructions
For the whipped cream:
- Using hand-held mixer set at medium-low speed, beat cream, sugar, and vanilla in medium bowl until foamy, about 1 minute. Increase speed to high and beat until soft peaks form, 1 to 3 minutes.NOTE: For best results, chill the beaters and the bowl before mixing.
FOR THE FRUIT:
- Crush ¾ cup strawberries in medium bowl with potato masher. Slice remaining 1¼ cups strawberries. Stir sliced strawberries and sugar into crushed strawberries. Set aside until sugar has dissolved and strawberries are juicy, at least 30 minutes or up to 2 hours.
For the biscuits:
- Meanwhile, adjust oven rack to middle position and heat oven to 425℉. Line rimmed baking sheet with parchment paper. Process flour, 5 teaspoons sugar, baking powder, and salt in food processor until combined, about 5 seconds. Scatter butter over top and pulse until mixture resembles coarse cornmeal, about 15 pulses. Transfer mixture to medium bowl.
- In separate bowl, whisk half-and-half and whole egg together, then stir into flour mixture with rubber spatula until large clumps form. Turn dough and any floury bits onto lightly floured counter and knead lightly until dough comes together (do not overwork dough). Divide dough into 2* even pieces, then, with well-floured hands, shape each into 2½-inch round, about 1 inch thick.*The dough makes two very large biscuits. Next time, I'll cut them into four biscuits.
- Arrange biscuits on prepared sheet. Brush tops with egg white and sprinkle evenly with remaining 1 teaspoon sugar. (I used sparkling sugar, which are larger because we love the crunch that it adds.)Bake biscuits until golden brown, 10 to 12 minutes, rotating sheet halfway through baking. Transfer biscuits to wire rack and let cool for 15 minutes.
Assembly:
- Split each biscuit in half and place bottoms on individual serving plates. Spoon strawberries over each bottom, dollop with whipped cream, and cap with biscuit tops. Serve immediately.
- NOTE: The biscuits don't hold well the next day. They are best eaten fresh, as they tend to harden.
Notes
Nutrition
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