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Perfect 12-Minute Strawberry shortcake Biscuits

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This is the ultimate recipe for fresh Strawberry Shortcake, featuring tender, slightly sweet biscuits topped with macerated strawberries and fresh whipped cream. Jacob perfected this recipe, balancing Amelia’s planning with his intuitive baking skill.

Ingredients

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  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar plus more for topping
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 3/4 cup heavy cream plus 1 1/2 cups for whipping
  • 1 quart fresh strawberries, hulled and sliced
  • 2 tablespoons granulated sugar (for strawberries)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt.
  3. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  4. Pour in the 3/4 cup of heavy cream. Mix gently until just combined; do not overmix.
  5. Turn the dough out onto a lightly floured surface. Pat it to about 3/4 inch thickness. Cut out rounds using a 2.5-inch biscuit cutter.
  6. Place the rounds on the prepared baking sheet. Brush the tops lightly with a little extra cream and sprinkle with sugar.
  7. Bake for 12 to 15 minutes, until golden brown. Cool completely on a wire rack.
  8. While biscuits cool, gently toss the sliced strawberries with the 2 tablespoons of sugar. Let them sit for at least 20 minutes to macerate.
  9. Whip the remaining 1 1/2 cups of heavy cream until soft peaks form.
  10. To assemble, split a cooled biscuit in half horizontally. Layer the bottom half with strawberries and whipped cream, place the top half on, and top with more cream and fruit. Serve immediately.

Notes

  • For a sweeter shortcake base, you can adapt this into a ‘Shortcake Cake’ by pressing the dough into a round cake pan instead of cutting rounds.
  • Jacob insists on using very cold butter for the flakiest biscuits.
  • Macerating the strawberries is key; this draws out their juices, creating a light syrup.

Nutrition

Find it online: https://tasteportfolio.com/perfect-strawberry-shortcake-biscuit-recipe/