It’s hard to believe, but in about a month and a half I will be picking strawberries and you know what that means: Strawberry Shortcake! When I was younger, I never ate the shortcake. I would scoop the berries and cream off and pass the cake to my brother. (A shout out to my brother who was always there for me ready to eat my leftovers.) Until mom caught on and stopped forcing the cake on me.
Do not get me wrong, I wanted to eat shortcake, which is really a biscuit, but I never liked it. I found it bland and too dense. However, and I cannot stress this enough, I really liked the concept of shortcake. Therefore, I had to go looking for a way to add some yum to the biscuit. If you don’t like shortcake, or if you are looking for another way to serve it, I think you will like this version.
In a stand-up mixer bowl, cream 2/3 cup vanilla sugar, 2 tablespoons sweet cream salted butter, and 2 tablespoons shortening. Add 1 large egg and beat well.
👩🍳TIP: If you have never had vanilla sugar you are in for a treat. I am sure I have mentioned that my mom was not a cook. Everything she made was from a box. One of those boxes was powered “whipped” cream called Dream Whip. I don’t know if they still make it but, it came in a blue box and it smelled the way I imagine angels smell. Vanilla sugar smells just like that. I want to bury my face in it!
In a large mixing bowl, whisk 2 cups flour and 4 teaspoons baking powder.
Add the flour mixture and 1 cup of heavy cream to the sugar mixture alternating between the two. Mix until combined. The dough will be sticky and that’s okay some will remain on the beater to be licked off. Yep, the dough is that good!
Turn dough onto a clean floured surface and dust the top with flour. Gently fold the dough 5 or 6 times into itself.
Press, using your hands and not a rolling pin, into a 1-inch thick rectangle and cut the dough into 8 squares. For light fluffy biscuits do not overwork the dough.
Place biscuits on a baking sheet lined with parchment paper. Bake until biscuits are tall with golden tops, about 15 – 20 minutes. You can see how well this start to bake up and the smell of your kitchen is so good.
Remove from oven and let cool on a wire rack until no longer hot.
Let’s take a closer look at how airy this bakes up.
Meanwhile, wash and hull 1½ quarts fresh strawberries. I prefer no sugar on my berries, but if you need your sugar try not to use too much. Split a biscuit horizontally and fill with ice cream, or whipped cream if you must, layer with strawberries. Replace the top of biscuit; garnish with a dollop of whipped cream and more berries. Serve immediately.
- 2/3 cup vanilla sugar
- 2 tablespoons butter
- 2 tablespoons shortening
- 1 large egg room temperature
- 2 cups flour
- 4 teaspoons baking powder
- 1 cup heavy cream, chilled
- 1½ quarts fresh or frozen strawberries, sliced
- Vanilla ice cream
Preheat oven to 375°F.
In a stand-up mixer bowl, cream the sugar, butter, and shortening. Add the egg; beat well.
In a large mixing bowl, combine the flour and baking powder. Add the flour and cream to the creamed mixture alternating between the two.
Turn dough onto a floured surface and dust the top with flour. Gently fold the dough 5 or 6 times into itself. Press into a 1-inch thick rectangle and cut the dough into 8 squares.
Place biscuits on a baking sheet lined with parchment paper. Bake until biscuits are tall with golden tops, about 15 – 20 minutes.
Split each serving horizontally and fill with ice cream (or whipped cream) and strawberries. Replace top of biscuit; garnish with a dollop of whipped cream and more berries. Serve immediately.