Side Pannel
Strawberry Shortcake Dessert Recipe
Strawberry Shortcake Dessert Recipe
- Recipe Submitted by maryjosh on 06/01/2020
Ingredients List
- Biscuits:
- 2 cups all purpose flour
- 3 tablespoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup cold unsalted butter
- 1 egg
- 3/4 cup buttermilk
- 1 egg
- 1 tablespoon water
- 1 teaspoon sugar
- Strawberries:
- 1 lb strawberries diced
- 2 tablespoons granulated sugar
- Sweetened Whipped Cream:
- 2 cups heavy whipping cream (30-35%)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Directions
Biscuits:
In a large bowl, stir together the flour, baking powder, baking soda and salt.
Cut in the butter using a pastry cutter until it is in pea-sized pieces.
Lightly beat the egg and stir into the flour.
Gradually add the buttermilk, adding just enough so that the dough comes together. For best results, cover and chill for 30 minutes before rolling.
Roll out on a lightly floured surface to 1/2″ thickness. Cut into rounds using a 2 3/4 ” biscuit cutter (or whatever size you prefer).
Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
Place biscuits in the center of the baking sheet so that they are touching.
Beat together the egg and water and brush over the tops of the biscuits. Sprinkle with sugar.
Bake for 15-20 minutes until light golden brown. Let cool to room temperature before serving.
Strawberries:
Wash and chop strawberries. Add sugar and stir.
Let sit for 20 minutes or more or until they become juicy.
Sweetened Whipped Cream:
In a large bowl, beat cream with an electric mixer until soft peaks form.
Add sugar and vanilla and beat until stiff peaks form. Adjust sweetness to taste.
Serve split biscuits with strawberries and whipped cream as desired.
In a large bowl, stir together the flour, baking powder, baking soda and salt.
Cut in the butter using a pastry cutter until it is in pea-sized pieces.
Lightly beat the egg and stir into the flour.
Gradually add the buttermilk, adding just enough so that the dough comes together. For best results, cover and chill for 30 minutes before rolling.
Roll out on a lightly floured surface to 1/2″ thickness. Cut into rounds using a 2 3/4 ” biscuit cutter (or whatever size you prefer).
Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
Place biscuits in the center of the baking sheet so that they are touching.
Beat together the egg and water and brush over the tops of the biscuits. Sprinkle with sugar.
Bake for 15-20 minutes until light golden brown. Let cool to room temperature before serving.
Strawberries:
Wash and chop strawberries. Add sugar and stir.
Let sit for 20 minutes or more or until they become juicy.
Sweetened Whipped Cream:
In a large bowl, beat cream with an electric mixer until soft peaks form.
Add sugar and vanilla and beat until stiff peaks form. Adjust sweetness to taste.
Serve split biscuits with strawberries and whipped cream as desired.
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