Strawberry Shortcake
Source: Once Upon a Chef
Click here to read about my experience making this recipe for my state meal challenge!
Servings: 8
Total time: 45 minutes
INGREDIENTS
- 2 cups flour
- ¾ cup + 3 Tbs white sugar, divided
- 3 Tbs cornstarch
- 1 Tbs brown sugar
- 1 Tbs baking powder
- ¼ tsp baking soda
- 1 tsp salt
- 10 Tbs cold butter, cut into pieces
- ¾ cup buttermilk
- 1 Tbs brown sugar
- 2 lbs strawberries, sliced
- 3 Tbs seedless raspberry jam
- 1 ½ cups heavy cream
DIRECTIONS
- Preheat the oven to 425 degrees F.
- Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, 2 Tbs sugar, and salt.
- Add the butter and mix by hand until the mixture forms coarse crumbs with pea-sized butter pieces.
- Add the buttermilk and stir just until the dough sticks together.
- Dust your hands with flour and form 8 balls of dough. Make sure they’ll hold together but don’t smooth them out; they should be somewhat lumpy.
- Arrange the balls on the baking sheet.
- In a small bowl, mix 1 Tbs white sugar with 1 Tbs brown sugar. Sprinkle it on the top of the dough.
- Bake until golden brown, about 13 to 15 minutes. Set them aside to cool completely.
- In a medium bowl, use a fork or potato masher to crush ⅓ of the strawberries.
- Add the raspberry jam and ½ cup sugar. Stir to combine, then fold in the rest of the sliced strawberries.
- Let the strawberry mixture sit at room temperature for about 10 minutes.
- In the meantime, use hand beaters to whip the heavy cream to soft peak stage. Add ¼ cup sugar and beat until soft peaks form.
- When ready to serve, use a serrated knife to cut each biscuit in half horizontally. Spoon berries and cream onto the bottom of the biscuit, top with the other half, then put more berries and cream over top.
