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Strawberry shortcakes
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Here’s my new favorite math problem. It’s called strawberry shortcakes.
buttermilk biscuits
+ strawberries
+ whipped cream
+ mint
awesome summer dessert
![](https://bromabakery.com/wp-content/uploads/2011/06/shortbread-614x920.jpg)
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40mins
- Yield: 9 servings
- Category: dessert
- Method: baked
- Cuisine: american
Strawberry shortcakes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40mins
- Yield: 9 servings
- Category: dessert
- Method: baked
- Cuisine: american
Ingredients
for the biscuits
- 4 cups all-purpose flour
- 1 1/4 teaspoons salt
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 1 cup butter, cold, cut into pea-sized pieces
- 1 1/2 to 2 cups buttermilk, plus additional for brushing
for the confit
- 1 quart fresh strawberries
- 1/3 cup sugar
- 1–2 tablespoons water
- Peel of 1/2 apple
for the whipped cream:
- 1 pint heavy whipping cream
- 1 teaspoon vanilla extract
- 3 tablespoons confectioner’s sugar
- Small bunch of mint
Instructions
- Preheat the oven to 375°F. Sift together the flour, salt, baking powder, and baking soda. Cut in the shortening using a pastry blender or your hands until the mixture resembles coarse crumbs. Make a well in the center and add 1 cup buttermilk. Using your hands, quickly fold the dry ingredients into the buttermilk until a sticky dough forms. You may need to add more buttermilk.
- Turn the dough out onto a floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Press the dough out to 1 1/2-inches thick and cut with a floured 3-inch biscuit cutter. Lay the biscuits on an ungreased cookie sheet and brush the tops with buttermilk. Bake for 20 to 25 minutes until risen and golden brown.
- While the biscuits are cooking, de-stem the strawberries and cut them into quarters. Set aside a few strawberries to use as a garnish for later. Toss the rest of the strawberries in the sugar, water, and apple peel, then place in small pot and cook on simmer for 20-30 minutes.
- To make the whipped cream, use an electric mixer to whip the cream, sugar, and vanilla together until desired consistency is reached, 3-4 minutes.
- Cut the biscuits in half width-wise, then position one half on a plate. Place a healthy serving of strawberry confit on top, then a dollop of whipped cream, then some fresh strawberries, if desired. Position the other biscuit half on an angle, add a sprig of mint, and serve!
Biscuits adapted from Tyler Florence. Errything else by me!