Strawberry Shortcake #cakes #dessert

It's that season when strawberry season has at last come and what's one of the principal things you should make with those flawlessly red, stout delicious strawberries? Strawberry shortcake of course!

What's more, an extraordinary strawberry shortcake – this strawberry shortcake! With its rich, consummately improved bread base and its nearly cake-like surface. That which is matched with a wealth of new strawberries and rich touches of superb whipped cream. A trio of wantonness.

This is the strawberry shortcake to make! Trust me you'll be enjoying each and every nibble of it and perhaps sneaking a couple of chomps of the children when they aren't looking.

Made with splendidly feathery and delicate buttermilk scones, improved new strawberry cuts and a rich, light as air whipped cream. What more would we be able to request in a sweet? They'll in a flash become the feature of the feast.

Also try our recipe Layered Strawberry Trifle

The BEST Strawberry Shortcake - made with impeccably fleecy and delicate buttermilk rolls, improved crisp strawberry cuts and a rich, light as air whipped cream.

Ingredients
Strawberries

• 2 1/2 lbs fresh strawberries, hulled
• 6 Tbsp (80g) granulated sugar

Sweet Biscuits

• 3 cups (424g) unbleached all-purpose flour (scoop and level to measure)
• 1/3 cup (68g) granulated sugar, plus 1 Tbsp for topping
• 1 Tbsp aluminum-free baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1/2 cup unsalted butter, cold, diced into small cubes
• 1 cup buttermilk*, cold
• 1 large egg
• 1 tsp vanilla extract
• 1 egg white, lighlty beaten

Whipped Cream

• 1 cup heavy cream
• 1 1/2 Tbsp granulated sugar

Instructions

1. Slice strawberries then add about 1/3 of them to a bowl and mash with a potato masher. Add remaining sliced strawberries and 6 Tbsp sugar and toss. Chill at least 30 minutes.
2. Preheat oven to 425 degrees. Line a 18 by 13-inch baking sheet with parchment paper.
3. In a mixing bowl whisk together flour, 1/3 cup sugar, baking powder, baking soda, and salt. Add butter and cut into mixture until it resembles coarse crumbs.
4. Make a well in center of mixture. In a mixing bowl (or large liquid measuring cup) whisk together buttermilk, 1 whole egg and vanilla extract.
5. Pour buttermilk mixture into well in center of flour mixture. Fold with a rubber spatula until it comes together in large pieces.
6. Drop mixture onto a lightly floured surface and turn and press gently about 4 or 5 times until it comes together. Pat into a square about 8 by 8-inches.
7. Cut into rounds using a 2 1/2-inch round, floured cutter then transfer to lined baking sheet.
8. Brush tops with egg white then sprinkle evenly with remaining 1 Tbsp sugar. Bake in preheated oven until cooked through and lightly golden brown, about 10 - 12 minutes. Let cool on wire rack 10 minutes.
9. Pour heavy cream and 1 1/2 Tbsp sugar into a chilled mixing bowl. Using an electric hand mixer whip until stiff peaks form. 
10. To assemble shortcakes, split each biscuit in half using a knife, dollop a spoonful of whipped cream over bottom halves, spoon plenty of strawberries over cream layer then top with second half of biscuit. Serve right after assembling.

Read more our recipe : Copycat Sonic Ocean Water

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