This recipe is a family favorite and a recent contest by Driscoll’s Berries inspired me to share it with you. The drop biscuit method adds a nice crunch to the shortcake that compliments the sweet strawberries and whip cream. #Driscollsberry @strawshort
For the Shortcakes
3 1/2 cups all-purpose flour
1/2 cup plus 2 tablespoon sugar (divided use)
4 teaspoons baking powder
1 teaspoon salt
2 sticks chilled unsalted butter, cut into small cubes
2 large egg
2/3 cup plus 2 tablespoon buttermilk (divided use)
3 teaspoons pure vanilla extract
For the Topping
2 quart strawberries, hulled
3 cups heavy (whipping) cream
2 tablespoons of sugar
Turn on the oven to 400 degrees. Measure the flour, 1/2 cup of the sugar, the baking powder and the salt into a food processor. Scatter the chilled butter evenly over dry ingredients.
Pulse the processor 10 to 12 times (1-second pulses) until the butter is in tiny bits.
Add the egg, buttermilk and vanilla. Pulse until the soft dough just comes together and is a drop biscuit consistency.
The dough will be very moist. Scoop dough with serving spoon until you have a small fist size amount and drop dough onto a rimmed baking sheet lined with parchment. Dough should yield 12 -14 shortcakes.
Brush tops with the remaining 2 tablespoon of buttermilk, then sprinkle with the remaining 2 tablespoons sugar.
Bake for about 18 minutes, until the biscuits are lightly browned. Cool.
Thinly slice the strawberries and scoop into a medium bowl.
In separate chilled bowl, beat the cream with electric mixer and remaining 2 tablespoons sugar (using the whisk attachment if available) until the cream holds soft peaks. Just before serving split each biscuit as you would a bagel. Top the bottom layer with a generous dollop of whipped cream, spoon on a portion of the strawberries on bottom layer then set top in place. Garnish with additional whip cream and strawberries.
Strawberries may be mixed with a few tablespoons of sugar for a juicer consistency if desired.