Boston’s Strawberry Dessert Festival may be over, but strawberry season is still in full force. So, when my sister asked me to bring a dessert to her house last weekend and my mom suggested strawberry shortcake, I knew it would be perfect. We were heading down the night before so I wanted to make something that would either stay nice or that I could easily assemble there. So, I made the biscuits for the dessert ahead of time and did the rest there. Of course we picked up some super fresh farm-stand strawberries while we were in Rhode Island doing some wine tastings for the day.
- 1 3/4 lbs (6 C) strawberries, cleaned, hulled, and chopped into quarters
- 1 1/4 C plus 2 T sugar
- 3 C all-purpose flour
- 4 t baking powder
- 3/4 t salt
- 12 T butter, unsalted and cold, cut into small pieces
- 2 C heavy cream
- 2 large eggs
- 2 T vanilla extract
Put them in a medium bowl and toss with 3/4 C of sugar. You’ll want to let them sit while you finish the dessert so all the juices come out. If your kitchen is warm, you can put them in the fridge for a bit.
Now start on the biscuits. Put the flour, baking powder, 1/2 C sugar, and salt in a food processor and pulse until combined. This dough was reason # 8493 I need a larger food processor. I had to do mine in 2 batches!
Now add the pieces of butter in and pulse about 10-12 times until the mixture resembles a coarse meal with some pea-sized pieces of butter mixed in. In a bowl, whisk together 1/2 C cream with the 2 eggs and 1 T vanilla. Pour this over the flour mixture and pulse until large clumps begin to appear, about 25-30 times.
Now, make the whipped cream. If you’ve never whipped your own cream, you have to! It’s SO much better than whipped cream from the can. I know it’s crazy, but I really don’t like whipped cream (it’s pretty much the only food I won’t eat), but I don’t mind it as much at all if it’s homemade. And you don’t even need a hand mixer! My sister and her fiance didn’t have one since they’re in their house temporarily and I forgot mine, so we did it by hand with a whisk. Actually, my mom did it. It takes a bit of time, but it’s so worth it.
Just put the remaining 1 1/2 C of cream in a big bowl and beat like crazy with a whisk.
Now, cut the biscuits in half horizontally.
Spoon the strawberries and some of their liquid over the biscuit.
The strawberry shortcake was such a nice ending to a wonderful seafood dinner. It’s perfect for a warm night when you want desert, but can’t handle anything heavy. I could probably eat this all year round, winter included.