Strawberry Shortcakes
Strawberry Shortcakes
We pump up the strawberry flavor in this shortcake by stirring in fresh and freeze-dried berries into the sweet biscuit dough and the tangy whipped Greek yogurt.Recipe courtesy of Bake from Scratch
Prep Time
30
minutes
Cook Time
35
minutes
Servings
8
Total time: 1 hour, 5 minutes
Ingredients
- 1 1/2 self-rising flour
- 1/3 cup yellow cornmeal
- 2 tablespoon granulated sugar
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 6 tablespoon cold unsalted butter, cubed
- 1/2 cup diced fresh strawberries
- 3/4 cup whole buttermilk, plus more for brushing
- 1 cup whole-milk plain greek yogurt
- 3/4 cup heavy whipping cream
- 1/4 cup freeze-dried strawberries, powdered
- 3 tablespoon honey
- 1/4 teaspoon kosher salt
- 1/4 teaspoon rose water
- 2 cup hulled and halved fresh strawberries
- 1/4 cup firmly packed light brown sugar
- 2 tablespoon fresh lemon juice
- 2 tablespoon water
- 1 teaspoon cornstarch
- 1/2 cup quartered fresh strawberries
Directions
- Preheat oven to 375°F.
- Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, cornmeal, sugar, salt, and pepper.
- Using a pastry blender, cut in cold butter until mixture is crumbly.
- Stir in strawberries.
- Stir in buttermilk just until flour is moistened.
- On a lightly floured surface, roll dough to 1-inch thickness.
- Using a 2-inch round cutter, cut dough, rerolling scraps only once.
- (When cutting biscuits, push the cutter into dough using a straight up-and-down motion. Do not twist cutter.)
- Place on prepared pan.
- Brush top of shortcakes with buttermilk.
- Bake until golden, 12 to 15 minutes.
- Let cool completely.
- Cut shortcakes in half horizontally.
- Spoon 3 to 4 tablespoons Strawberry Whipped Greek Yogurt (recipe follows) onto bottom half of shortcakes.
- Top with about 2 tablespoons Strawberry Coulis (recipe follows).
- Cover with top half of shortcakes.
- Serve immediately.
- In the bowl of a stand mixer fitted with the whisk attachment, beat all ingredients at low speed until well combined and slightly thickened.
- Increase mixer speed to high, and beat until thick and stiff, about 5 minutes.
- Use immediately, or refrigerate for up to 2 days.
- Makes about 4 cups.
- In a small saucepan, bring halved strawberries, brown sugar, and lemon juice to a simmer over medium heat.
- Reduce heat to low; cover and cook for 15 minutes, stirring and mashing any larger strawberry pieces.
- In a small bowl, stir together 2 tablespoons water and cornstarch.
- Add cornstarch mixture to hot strawberry mixture and bring to a simmer; cook until thickened.
- Remove from heat and stir in quartered strawberries.
- Let cool completely.
- Refrigerate in an airtight container for up to 1 week.
- Makes about 1 cup.