Classic Strawberry Shortcake

A good way to celebrate strawberry season. The texture of this not-too-sweet biscuit is light and fluffy inside and crisp outside

Prep time:
Cook time:
Serving size: 6
Calories per serving: 436

2 cups all-purpose flour (see Cook's Note)
3 tablespoons sugar, plus more for sprinkling
1 tablespoon baking powder
Fine salt
4 tablespoons cold unsalted butter, cut into small pieces
1 1/3 cups heavy cream, plus more for brushing
1 large egg
1/4 cup honey
1-16 ounces container strawberries, trimmed and chopped (about 3 cups)
1/3 cup mint leaves, torn, plus more for garnish

Preheat the oven to 375 degrees F. Line a baking sheet with parchment.

Whisk together the flour, 2 tablespoons of the sugar, the baking powder and 1/2 teaspoon salt in a medium bowl. Add the butter and work it into the flour, using your fingers or a pastry cutter, until the butter pieces are the size of small peas.

Whisk together 1/3 cup of the cream with the egg and 1/3 cup water in a small bowl. Add to the dry mixture and stir with a wooden spoon until a stiff batter forms. Drop 6 mounds onto the prepared baking sheet, leaving about 2 inches between each biscuit. Brush with a bit of cream and sprinkle with sugar. Bake until golden brown, about 25 minutes. Cool on the baking sheet.

While the biscuits bake and cool, combine the honey with 1/3 cup water and a pinch of salt in a small saucepot. Gently simmer, stirring, over medium heat until the honey is dissolved and the mixture is slightly thickened, about 5 minutes. Cool, and then toss in a medium bowl with the strawberries and mint. If time allows, set aside for at least 30 minutes to allow the strawberries to release their juices.

To assemble, whip the remaining 1 cup cream with the remaining 1 tablespoon sugar to soft peaks in a medium bowl. Split each biscuit and place the bottom half on a plate. Top evenly with the berries and accumulated juices and then the whipped cream. Place the top of the biscuit on the shortcake and garnish with fresh mint.


Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Add Recipe to Cook'n

Subscribe to Cook'n Premium and get newsletter articles like this each week!

blog comments powered by Disqus