Easy Strawberry Shortcake for Two

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!

Course Dessert

Cuisine American

Keyword Shortcake, Strawberry Shortcake

Prep Time 10

Cook Time 15

Total Time 25

Servings shortcales

Calories 653kcal

Author Debby - www.AFeastfortheEyes.net

Equipment

Food processor
Potato Masher
Bench Scraper perfect for cutting dough and more
1/4 sheet pan
Pre-Cut Parchment Paper
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

* Fresh blueberries, raspberries, or halved blackberries can be substituted for some or all of the strawberries. Fresh fruit is key to the success of these shortcakes; do not substitute frozen strawberries. The whipped cream in this recipe can be refrigerated in a fine-mesh strainer set over a small bowl, wrapped tightly with plastic wrap, for up to 8 hours.

Recipe source: America's Test Kitchen

Nutrition