FOR SHORTCAKES:
1 1/4 cups (150 g) flour
2 tablespoon (25 g) white sugar
½ teaspoon (2.5 ml) salt
1 tbsp (15 ml) baking powder
8 tablespoons (120 g) cold butter, diced into cubes
2/3 cup (160 ml) heavy cream
1 egg
Raw, turbinado sugar for tops
FOR STRAWBERRIES:
2 ½ cups (375g) fresh strawberries, quartered
2 tsp sugar
WHIPPED CREAM:
2 cups heavy cream
2 tbsp (13 g) powdered sugar
1 tsp (5 ml) vanilla
METHOD:
Preheat oven to 400F/200C.
In a large bowl add flour, sugar, salt, baking powder, and whisk until combined. Then add butter working it into the flour with your hands, creating a coarse meal.
In a smaller bowl whisk together the egg and the cream until combined.
Make a small well in the center of the flour mixture. Pour cream mixture into the well and work dough together with a fork until combined. Do not over mix. Allow dough to rest 5 mins to activate baking powder.
Scoop out dough with an ice cream scooper placing 6 mounds on a parchment lined cookie sheet. Top each mound with a sprinkle of Turbinado sugar (or plain white sugar)
Bake for 12-13 mins until golden brown and set.
Meanwhile toss the strawberries together with the sugar. Keep refrigerated until ready to use.
To make cream place all ingredients in a bowl fitted with an electric mixer whip until soft peaks form.
To assemble. Slice the top 1/3 of shortcake off, set aside. Lay a layer of whipped cream on the base of the short cake, top with a scoop of strawberries, then place top of shortcake on top, Garnish with another small dollop of cream, and a sprig of mint of another whole strawberry.
Kelly Mrsmommy
January 29, 2016 at 4:12 am
beth…I’m embarrased to admit this because you said it’s your easiest
recipe…and I’m not a newbie cook…I’m a mom of 3 and love to cook and
bake. but I’ve now made this recipe twice and both times my biscuits looked
like pancakes! I used the full tablespoon of baking powder and I let it
rest at least 5 minutes to let it activate with the wet ingredients. I
thought the 2nd time would be different but it wasn’t. I’ve followed the
recipe to a twice now. 🙁 how do yours puff up? I don’t know what I could
be doing wrong unless perhaps my baking powder is expired? do you find
baking powder to go “bad”? I’ve had it opened a good year or so. it’s
clabber girl.
Jeca Valen
January 29, 2016 at 4:12 am
Can you freeze this batter? :)
Shaikha Al Sulaiti
January 29, 2016 at 4:12 am
Did it for Eid celerstion today!
Was amazing and easy❤️
Lucie Hoang
January 29, 2016 at 4:12 am
omg, i just made this recipe and it turned out amazing and delicious! xx
SweetiePieLMK
January 29, 2016 at 4:12 am
So, is this basically a scone with cream and strawberries? Or is it
different to a scone?
Angelina Matthews
January 29, 2016 at 4:12 am
I went strawberry picking today with my family and decided to make these.
The dough turned out a little runny though so we shall see!
kathleen cushmore
January 29, 2016 at 4:12 am
Biscuits are in the oven! This will be my father’s day treat for my
husband tomorrow ! Thx
goldenage
January 29, 2016 at 4:12 am
omg i love your videos im only 17 with very little baking/cooking knowledge
but your recipes help sooo much :)
Celosia Prisco-Ganaha
January 29, 2016 at 4:12 am
I just saw this! In Japan, we use spongecake instead on biscuits. It
actually tastes pretty good!
Rose Du Sahel
January 29, 2016 at 4:12 am
Note to self: never bake when hungry. Lol I skipped the “wait for the dough
to rise” part….dunno how things will turn out! ;)
Tan Chui Leng
January 29, 2016 at 4:12 am
is it ok if I use whipping cream?
Juan Garcia
January 29, 2016 at 4:12 am
You always blow me away Beth
Miharu Ikenoue
January 29, 2016 at 4:12 am
Please teach us how to make a Lemon Meringue Pie!! I made once and the
meringue started “weeping” after baking… I’d like to know how you make
and what kind of advice you might give us.
CreateScrapbooks
January 29, 2016 at 4:12 am
I can’t wait to pick strawberries at my local organic farm and make this!
Oh my! Looks so good!