With summer right around the corner, I really had a craving for some classic strawberry shortcake. You know the one... the one with piles of freshly cut & insanely sweet strawberries on top of some whipped cream that is stuffed inside a warm, buttery, and tender biscuit. It's super easy to make since the biscuits are mostly made in a food processor and then baked in the oven for 20 mins. So it won't be long until you are enjoying a delicious strawberry shortcake.
2 cups of flour
1 tablespoon of baking soda
1/2 teaspoon of salt
3 tablespoons of sugar
1 stick of cold unsalted butter, cubed
3/4 cup of heavy cream, save 2 TBSP for brushing the tops before baking
1 cup of sliced strawberries
1/2 cup of heavy whipping cream
1 tablespoon of sugar
Preheat oven to 450 degrees and line a baking tray with parchment paper.
In a food processor combine 2 cups of flour, 1 tablespoon of baking soda, 1 teaspoon of salt, 3 tablespoons of sugar, and 1 stick of cold cubed butter. Pluse until most of your butter has been incorporated. Then slowly stream in 3/4 cup (minus 2 TBSP) of heavy cream.
Dump the dough out of the food processor and form into a square. Cut the square in half & place one half on top of the other. Flatten back out into a square about 1-1/2 inches thick and then cut into 4 equal pieces. Brush tops with the 1 tablespoon of heavy cream you reserved and bake for 18 - 20 minutes.
In the meantime, whip up 1/2 cup of heavy whipping cream with 1 tablespoon of sugar until you get soft peaks. You can keep this in the fridge while your biscuit come to room temperature. Once the biscuits are cooled, split them in half and top with your freshly whipped cream and sliced strawberries!