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strawberry shortcake

Strawberry Shortcake

by Ellen Fruchtman, President

If it’s summer, it’s Strawberry Shortcake time! And, this recipe is easy and delicious…

Strawberries
• 6–7 cups quartered strawberries
• 1/4 cup + 2 tablespoons sugar, divided
• 1 teaspoon pure vanilla extract

Whipped Cream
• 1 cup (240ml) heavy cream OR feel free to use Cool Whip

Biscuits
• 3 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 tablespoons baking powder (yes, tablespoons!)
• 1 teaspoon salt
• 3/4 cup unsalted butter, cold and cubed
• 1 cup buttermilk
• 2 tablespoons heavy cream (or buttermilk) (for the top)
• coarse sugar, for sprinkling

Instructions
1. Start with the strawberries: Stir the strawberries and 1/4 cup granulated sugar together in a large bowl. Cover and set in the refrigerator until ready to use. You want it to set and bring out the juices!

2. Make the biscuits: Preheat oven to 425°. Mix the flour, sugar, baking powder, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Pulse until coarse crumbs form. If you used a food processor, pour the mixture into a large bowl.

3. Pour buttermilk on top. Stir everything together until just about combined– careful not to overwork the dough…it should look crumbly. Using your hands, turn the dough onto a work surface and gently mold it together. Gently flatten until it is evenly 1/2 inch thick. Or you can use your rolling pin. Cut into 3-inch circles. Re-roll any scraps until you have about 12 biscuits.

4. Arrange in a 10-inch cast iron skillet or close together on a lined baking sheet. (I used parchment paper)

5. Brush the tops with 2 tablespoons heavy cream (or buttermilk) and sprinkle with coarse sugar. Bake for 15 minutes or until biscuits are golden brown on top. Remove from the oven and allow to cool for 10 minutes before assembling.

6. Make the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, 2 tablespoons granulated sugar, and vanilla on medium-high speed until soft-medium peaks form, about 3 minutes.

7. Slice the biscuits in half and layer with strawberries and whipped cream. Serve immediately.

NOTE: Biscuits can be wrapped well in tin foil and plastic and frozen for several months. The biscuits are great plain served with dinner, butter and honey!

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