Simple Strawberry Shortcake
Every Fathers Day my hubby requests Strawberry Shortcake. Because in Michigan they are in season right now. I have always struggled with the shortcake part of that. I have tried many recipes for biscuits and this recipe is what I have come up with that works for me and that the hubby approves of, after all it is Fathers day I should make something he likes. these biscuits are a little crisp on the outside and tender on the inside and when you put the macerated strawberries on top with fresh whipped cream its a dream. You can also use a tub of whipping cream too but I like to make it extra special for him.
I was so excited these biscuits turned out flaky and high and soft.
First I sifted the dry ingredients together.
Then added the butter and the shortening. Use your hands or a pastry blender to get it to look like little balls mixed in, like peas. And then add your buttermilk, this is where I use my hands and just mix it all together until it forms a dry ball.
Put some extra flour on your board and either pat or roll out your dough to a rectangle. Then I fold the sides to the middle and then the top and bottom to the middle. I do this three different times, patting it out into a rectangle each time and then folding again. This helps make them wonderful pockets of flakiness.
I used a 2 1/2' biscuit cutter and put them on a parchment lined baking pan and put them in the refrigerator for about an hour. I feel this gets the butter cold again and makes them flakier too.
While the unbaked biscuits are in the refrigerator cut up your strawberries. I put some in the processer and just leave some cut in half. then add 1/4 to 1/2 cup of sugar to the strawberries and refrigerate.
I baked my biscuits in a buttered cast iron pan just touching each other.
After the biscuits are out I cut them in half and add some strawberry mixture and whipped cream. Yum!
Simple Strawberry Shortcake
- 2 c Flour
- 4 t Baking Powder
- 1/4 t Baking Soda
- 1/2 t salt
- 3/4 c Buttermilk
- 1/4 c Cold Butter
- 2 T Shortening
- 1 1/2 Quarts Strawberries
- 1/4 to 1/2 c Sugar
For the Biscuits
- Sift your dry ingredients together.
- Add in your butter and shortening mix together until pea sized.
- Add in the buttermilk and form a dry ball.
- Start layering your dough.
- Then cut out the biscuits and put in refrigerator for a 1/2 hour.
- Bake on 425 degrees for approximately 12 minutes.
- Crush or halve your strawberries.
- Add your sugar and stir gently to combine.
- If you do not have buttermilk you can use whole milk and add a tablespoon of vinegar to the milk and wait five minutes.
Please advise me, in step 4. you say to start layering. I'm not understanding what I should be doing. Thank you. Debra