I will make these far beyond strawberry season. You have impressed the Hell out of me with THIS superb biscuit. I’m almost 72 years old and have been wowing folks with JOY from my kitchen for over 50 years. You delivered! Totally the BERRY BEST biscuit I have ever baked in my kitchen. Our local strawberries are red, sweet, robust and juicy. I made these gluten free with a few modifications and they came out excellent! Thanks ! If you have extra sweet and juicy strawberries on hand, here are more of our favorite strawberry recipes, including a buttermilk-tahini shake (sans ice cream) and a snacking cake that’s perfect for all-day grazing.Įditor’s note: This recipe was originally published in June 2019. For more guidance on our best strawberry shortcake recipe, check out this video. Come winter, remember the past and dream of the future-this dessert is for spring and summertime only. And as berry season wanes, turn to sliced stone fruit instead. Other fresh berries calling your name? By all means, use those instead. This is the time to seek out perfect strawberries, the ones that are only at the farmers market for a few weeks of the year. The players: fresh strawberries (macerated in lemon juice and sugar), homemade whipped cream that’s so good you may be tempted to eat it as dessert alone (while your friends and family wait patiently for their plated desserts in the next room), and lemon-scented cream biscuits that stay tender, light, and tangy from a generous addition of sour cream to the dough, which comes together in the blink of an eye. Decorate each dessert with a berry stem or mint leaf and serve.If there’s a better combination of disparate parts than the ones that come together to form this stellar strawberry shortcake recipe, please alert the media (that’s us, we’re the media). Cover with the shortcake top halves and top with the crème fraîche or sour cream, spooning a large dollop onto the center of each cake. Place the bottom halves on individual plates and divide the berries and juice among them. When ready to serve, separate the shortcake into the 4 premarked squares and split the squares in half horizontally.Add to the berries and set aside until serving time. Stack the mint leaves together, roll into a tight scroll, and cut into thin strips (this is called chiffonade). (You should have about 4 cups.) Combine the berries with the lemon juice and sugar in a bowl. Using an egg slicer or a knife, slice the berries. Meanwhile, hull the strawberries, reserving 4 nice stems for decoration if you have them.Bake for about 15 minutes, until nicely browned. Press your knife into the dough to divide it into 4 small squares the squares should not be separated yet, just marked with the knife to make it easy to separate them after baking. Using a piece of plastic wrap to prevent the dough from sticking to your hands, press the dough to form it into a rough square about 6 by 6 inches and ½ inch thick. Transfer to a cookie sheet lined with nonstick aluminum foil. Add the milk and mix briefly with a wooden spatula to combine. Add the soft butter and mix gently with your fingers, crushing the butter into the flour mixture to incorporate it. Combine the flour, sugar, baking powder, and salt in a bowl. For the shortcakes: Heat the oven to 425 degrees.
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