Ingredients
- All-Purpose Flour: The foundation of our biscuits, providing structure and a tender crumb. We’ll need 3 cups to ensure we have enough for light and fluffy shortcakes.
- Granulated Sugar: Adds sweetness to both the biscuits and the strawberry topping. We’ll use it sparingly in the biscuits (1/4 cup) to balance the buttery flavor and generously in the strawberries (1/2 cup) to enhance their natural sweetness.
- Baking Powder: The magic ingredient that makes our biscuits rise and become wonderfully light and airy. 1 tablespoon is the perfect amount for this recipe.
- Salt: Enhances the flavors of all the other ingredients and balances the sweetness. Just 1/2 teaspoon is needed to make a difference.
- Cold Unsalted Butter: The key to flaky and tender biscuits. 1 cup (2 sticks) of very cold butter, cut into small cubes, ensures those delightful layers.
- Cold Milk: Binds the dry ingredients together and adds moisture to the biscuits. 1 cup of cold milk helps create a cohesive dough without overworking it.
- Fresh Strawberries: The star of the show! 2 pounds of fresh, ripe strawberries, hulled and sliced, provide that burst of summer flavor. Frozen strawberries can be used in a pinch, but fresh are highly recommended for the best texture and taste.
- Lemon Juice: A squeeze of fresh lemon juice (1 tablespoon) brightens the strawberry topping and adds a touch of acidity to balance the sweetness.
- Optional Toppings: Whipped cream, vanilla ice cream, or a dusting of powdered sugar to elevate your shortcake presentation and flavor.
Instructions
- Preheat Oven & Prepare Baking Sheet: Start by preheating your oven to 425°F (220°C). This high temperature is essential for creating those beautifully golden-brown biscuits with a slightly crisp exterior and soft interior. Line a baking sheet with parchment paper. Parchment paper prevents sticking and makes cleanup a breeze. If you don’t have parchment, lightly grease the baking sheet.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the 3 cups of all-purpose flour, 1/4 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisking ensures that the baking powder and salt are evenly distributed throughout the flour, which is crucial for consistent rise and flavor in your biscuits.
- Cut in Cold Butter: Add the 1 cup (2 sticks) of cold, cubed unsalted butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. The goal is to keep the butter cold and in small pieces. Cold butter is key to creating flaky layers in biscuits because as the butter melts in the oven, it releases steam, creating pockets of air and those desirable layers. If using your fingertips, work quickly to prevent the butter from getting too warm.
- Add Cold Milk and Mix: Pour in 1 cup of cold milk all at once into the bowl with the flour and butter mixture. Using a fork or spatula, gently stir until just combined. Be careful not to overmix. Overmixing develops gluten, which can result in tough biscuits. The dough should be slightly shaggy and sticky.
- Turn Dough onto Floured Surface: Lightly flour a clean work surface. Turn the dough out onto the floured surface. Gently knead the dough just a few times (about 5-6 times) to bring it together. Again, avoid overkneading. The dough should still be a bit rough and not perfectly smooth.
- Shape Biscuits: Pat the dough into a rectangle about 3/4 to 1 inch thick. Use a biscuit cutter (about 2-3 inches in diameter) or a sharp knife to cut out biscuits. If using a biscuit cutter, press straight down and avoid twisting, which can seal the edges and prevent them from rising properly. If using a knife, cut square or rectangular biscuits for easier shaping. You should get about 8-10 biscuits, depending on the size of your cutter.
- Place Biscuits on Baking Sheet and Bake: Arrange the biscuits on the prepared baking sheet, leaving a little space between them. Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown on top and cooked through. Baking time may vary slightly depending on your oven, so keep an eye on them. They should be lightly browned and sound hollow when tapped on the bottom.
- Prepare Strawberry Topping: While the biscuits are baking, prepare the strawberry topping. In a medium bowl, combine the 2 pounds of hulled and sliced fresh strawberries, 1/2 cup of granulated sugar, and 1 tablespoon of fresh lemon juice. Gently toss to combine. The sugar will draw out the juices from the strawberries, creating a delicious, syrupy sauce. Let the strawberries macerate (sit) at room temperature while the biscuits bake. This allows the flavors to meld together and the strawberries to soften slightly.
- Assemble and Serve: Once the biscuits are baked, let them cool slightly. To assemble the shortcakes, split each biscuit in half horizontally. Spoon a generous amount of the strawberry mixture over the bottom half of each biscuit. Top with the other biscuit half.
- Add Optional Toppings: For an extra touch of indulgence, top each shortcake with a dollop of whipped cream, a scoop of vanilla ice cream, or a light dusting of powdered sugar. Serve immediately and enjoy the delightful combination of warm biscuits and cool, sweet strawberries!
Nutrition
- Serving Size: one normal portion
- Calories: 450
- Sugar: 40g
- Sodium: 300mg
- Fat: 20g