Classic Strawberry Shortcake

Welcome to the first edition of the Feast & Devour Cooking Club! My friend Julie over at Bread, Booze, Bacon got a bunch of food bloggers together, put up ingredients to vote on, then we go off and create a recipe using the most popular ingredient….which this month is Strawberries. I chose the quintessential, though not the most creative Classic Strawberry Shortcake…..

I did not vote for strawberries, in fact I am allergic to strawberries, I voted for shrimp!! Sooooo, I decided to go all out and make this delicious looking Classic Strawberry Shortcake complete with fresh whipped cream, which I also cannot shouldn’t eat. That makes perfect sense, right? 😉

I have to admit, I was a bit confused when I first made my decision. Is Strawberry Shortcake made with “cake” or biscuits? I have always seen those little yellow cakes with the indented top at the grocery store and assumed that that was how they were made…..but all of the images on pinterest look like biscuits. So I investigated, asked friends, and determined that sweet biscuits were the way to go!!

I also have a fun tip for you when you make your sweet biscuits… you simply grate your cold {or frozen} butter with a box grater to make mixing the ingredients easier. Pretty cool, right?

Preheat oven to 425 degrees. Line baking sheet with Silpat/parchment paper and set aside.

Place sliced strawberries in a medium bowl and sprinkle with sugar. Stir to combine and set aside…..

In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt. Add the butter and use a pastry cutter to combine until mixture becomes course crumbs…..

Whisk egg into the buttermilk and stir into biscuit mixture…..

Place mixture onto a floured work surface and form into a rectangle that is 1-inch thick. Cut into circles using a biscuit cutter dipped in flour and place on prepared baking sheet…..

Sprinkle heavily with course decorating sugar…..

and bake for 12 to 15 minutes, until tops are lightly browned…..

Remove from oven and allow to cool completely. Split each biscuit in half, top with whipped cream and sliced strawberries…..

The biscuits are delicious! Not to sweet, and definitely biscuit like….not cookie like. I can’t wait to make them again with fresh peaches! 😉

Are you ready for more Summer Strawberry Recipes? Check out what the rest of the group made…..

Strawberry Caprese Salad from Bread Booze Bacon

Strawberry Napoleons from Kleinworth & Co.

Strawberry Shortcake from Cooking with Curls

No Bake Strawberry Summer Cake from Home.Made.Interest

Strawberry-Raspberry Lime Chia Jam from Frugal Foodie Mama

Strawberry Cheesecake Icebox Cake from Julie’s Eats & Treats

Strawberry Lemonade Poke Cake from Liz on Call

Strawberry Fluff from Around My Family Table

Strawberry Mango Salsa from A Simple Pantry

Enjoy!!

Classic Strawberry Shortcake

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Serves	12
Prep time	15 minutes
Cook time	15 minutes
Total time	30 minutes
Meal type	Dessert

Classic Strawberry Shortcake with fresh whipped cream and juicy strawberries makes a delicious summer treat.

Ingredients

• Strawberries:
• 3 Cups fresh strawberries (sliced)
• 2 Tablespoons granulated sugar
• Biscuits:
• 2 1/2 Cups unbleached, all-purpose flour
• 1/4 cup granulated sugar
• 1 Tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/2 cup unsalted butter (grated or cut into very small cubes)
• 3/4 cups buttermilk (I added 1 Tablespoon of distilled vinegar to unsweetened cashew milk)
• 1 Large egg
• course decorating sugar (to decorate the tops)
• Whipped Cream:
• 1 cup heavy whipping cream
• 2 Tablespoons powdered sugar
• 1 teaspoon pure vanilla extract

Directions

Preheat oven to 425 degrees. Line baking sheet with Silpat/parchment paper and set aside.

Place sliced strawberries in a medium bowl and sprinkle with sugar. Stir to combine and set aside.

In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt.

Add the butter and use a pastry cutter to combine until mixture becomes course crumbs.

Whisk egg into the buttermilk and stir into biscuit mixture.

Place mixture onto a floured work surface and form into a rectangle that is 1-inch thick.

Cut into circles using a biscuit cutter dipped in flour and place on prepared baking sheet.

Sprinkle with course decorating sugar and bake for 12 to 15 minutes, until tops are lightly browned.

Remove from oven and allow to cool completely.

Split each biscuit in half, top with whipped cream and sliced strawberries.

To make the Whipped Cream:

In a large bowl, beat whipping cream until soft peaks form.

Add the powdered sugar and vanilla, continue beating until thick and creamy.

Note

For lactose-free: My recipe for Coconut Whipped Cream is HERE

This recipe will be partying at these link parties!