Next time I will cut back on the salt a smidge but still amazing. Has anyone ever made this and rested for longer in the fridge rather than ten minutes in the freezer? The saltiness of the biscuit with the sweet of the whip and tart of the strawberry/lemon mix ::chefs kiss:: So tasty! I reduced the sugar with the strawberries and added some zest to them as well and used powdered sugar in the whipped cream.
Absolutely the best shortcake recipe ever.
The second time I made it, I used perfectly ripe fresh Parker County, Texas peaches instead of strawberries. I added sparkling sugar to give it a little more crunch and crispiness on top but no other changes. It has everything you want in a shortcake recipe. The title Simple Strawberry Shortcake belies the stellar shortcake that is the result of this recipe. The sour cream with the whipped cream and vanilla was a perfect combination! Will definitely make again during our wonderful strawberry season! I added a pinch of cinnamon to the dry ingredients for a bit more flavour and only used 1/2 a tsp of the salt (1 1/2 tsp of kosher salt sounded like far too much for me). 🍓ĭelicious! The shortbread was light and fluffy, thanks in large part to the technique used in stacking the pieces then pressing them down. I will make these far beyond strawberry season. You have impressed the Hell out of me with THIS superb biscuit. I’m almost 72 years old and have been wowing folks with JOY from my kitchen for over 50 years. You delivered! Totally the BERRY BEST biscuit I have ever baked in my kitchen. Our local strawberries are red, sweet, robust and juicy.
#Strawberry shortcake free
I made these gluten free with a few modifications and they came out excellent! Thanks ! If you have extra sweet and juicy strawberries on hand, here are more of our favorite strawberry recipes, including a buttermilk-tahini shake (sans ice cream) and a snacking cake that’s perfect for all-day grazing.Įditor’s note: This recipe was originally published in June 2019. For more guidance on our best strawberry shortcake recipe, check out this video. Come winter, remember the past and dream of the future-this dessert is for spring and summertime only. And as berry season wanes, turn to sliced stone fruit instead. Other fresh berries calling your name? By all means, use those instead. This is the time to seek out perfect strawberries, the ones that are only at the farmers market for a few weeks of the year. The players: fresh strawberries (macerated in lemon juice and sugar), homemade whipped cream that’s so good you may be tempted to eat it as dessert alone (while your friends and family wait patiently for their plated desserts in the next room), and lemon-scented cream biscuits that stay tender, light, and tangy from a generous addition of sour cream to the dough, which comes together in the blink of an eye.
Note: it's best to assemble the shortcake just before eating to prevent the cake becoming soft.If there’s a better combination of disparate parts than the ones that come together to form this stellar strawberry shortcake recipe, please alert the media (that’s us, we’re the media). Dust with a little extra caster sugar and decorate with a halved strawberry on the top of each portion. Pipe or spoon some cream equally in 6 or 8 positions on top of the fruit and arrange the petticoat - tail pieces around the shortcake to give a fanned effect. Spread two-thirds of the cream on the plain circle and top with most of the strawberries. Halve the strawberries and toss in a bowl with the redcurrant jelly and a little sugar. Lightly whip the cream so that it just holds its shape. Cool in the tins for 10 minutes before carefully turning out and cooling on a wire rack.Ĥ. Bake on a grid shelf on the lowest set of runners for about 25 minutes until the light golden and firm. Use the AGA Baking oven or Rayburn main oven set to 180 (350 F), Gas Mark 4. Roll out to make two 20cm (8 inch) circles and press these into the tins, marking one into 6 or 8 petticoat tail shapes.ģ. Mix well until you get a softish dough and divide into two.Ģ. Sift the flour and fold into the mixture.
#Strawberry shortcake full
Cream the butter and sugar until light and fluffy then gradually beat in the eggs, a dessert spoon full at a time.
/GettyImages-88176272-57c71e445f9b5829f45388e4.jpg "strawberry shortcake")
Lightly grease and flour two 20cm (8 inch) sandwich tins.
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