The biscuit/shortcakes look beautiful and taste so rich. I too am insecure about making biscuits and shortcakes but this one makes me feel like a star baker! Thank you for this recipe :) They were a big hit with my family.Ī fantastic dessert that I would absolutely make again! The amount of salt is a problem because of the difference between kosher and regular - just use 1/2 tsp and you’ll be good. They are both delicious and gorgeous.įantastic recipe! Exceeded my expectations. Stellar! I can’t believe I was able to make these. Next time I will cut back on the salt a smidge but still amazing.
Has anyone ever made this and rested for longer in the fridge rather than ten minutes in the freezer? The saltiness of the biscuit with the sweet of the whip and tart of the strawberry/lemon mix ::chefs kiss:: So tasty! I reduced the sugar with the strawberries and added some zest to them as well and used powdered sugar in the whipped cream. Absolutely the best shortcake recipe ever. The second time I made it, I used perfectly ripe fresh Parker County, Texas peaches instead of strawberries. I added sparkling sugar to give it a little more crunch and crispiness on top but no other changes. It has everything you want in a shortcake recipe. The title Simple Strawberry Shortcake belies the stellar shortcake that is the result of this recipe. The sour cream with the whipped cream and vanilla was a perfect combination! Will definitely make again during our wonderful strawberry season! I added a pinch of cinnamon to the dry ingredients for a bit more flavour and only used 1/2 a tsp of the salt (1 1/2 tsp of kosher salt sounded like far too much for me). 🍓ĭelicious! The shortbread was light and fluffy, thanks in large part to the technique used in stacking the pieces then pressing them down. I will make these far beyond strawberry season. You have impressed the Hell out of me with THIS superb biscuit. I’m almost 72 years old and have been wowing folks with JOY from my kitchen for over 50 years. You delivered! Totally the BERRY BEST biscuit I have ever baked in my kitchen. Our local strawberries are red, sweet, robust and juicy.
#STRAWBERRY SHORTCAT FREE#
I made these gluten free with a few modifications and they came out excellent! Thanks !
I did have an issue with sifting the kosher salt with the dry ingredients and will cut back just a bit next time I bake. If you have extra sweet and juicy strawberries on hand, here are more of our favorite strawberry recipes, including a buttermilk-tahini shake (sans ice cream) and a snacking cake that’s perfect for all-day grazing.Įditor’s note: This recipe was originally published in June 2019.Įxcellent short cake recipe. For more guidance on our best strawberry shortcake recipe, check out this video. Come winter, remember the past and dream of the future-this dessert is for spring and summertime only. And as berry season wanes, turn to sliced stone fruit instead. Other fresh berries calling your name? By all means, use those instead. This is the time to seek out perfect strawberries, the ones that are only at the farmers market for a few weeks of the year. The players: fresh strawberries (macerated in lemon juice and sugar), homemade whipped cream that’s so good you may be tempted to eat it as dessert alone (while your friends and family wait patiently for their plated desserts in the next room), and lemon-scented cream biscuits that stay tender, light, and tangy from a generous addition of sour cream to the dough, which comes together in the blink of an eye. If there’s a better combination of disparate parts than the ones that come together to form this stellar strawberry shortcake recipe, please alert the media (that’s us, we’re the media).
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