Recipe Station

These strawberry shortcakes are delicate and light while also being packed with sweet flavors! This recipe serves about 12-16 people but can easily be doubled for a bigger party.

Let's Get Baking… 

Ingredients To Gather:

• 16 tablespoons unsalted butter
• 4 cups all-purpose flour
• 1/3 cup sugar
• 1 1/2 tablespoons baking powder
• 1 teaspoon salt
• 2 cups heavy cream
• 4 pints strawberries
• 1/2 cup sugar
• 2 tablespoons lemon juice
• 3 cups heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla

Instructions To Follow:

1. Preheat the oven to 425°F.
2. Cut the butter into small pieces, place in the freezer for 10 minutes.
3. Combine the flour, sugar, baking powder, and salt in the bowl of a food processor.
4. Add the chilled butter pieces to the food processor. Pulse 10 to 12 times.
5.  Pour 1 cup of the heavy cream over the flour-butter mixture and pulse. Pour the second cup of cream over the mixture and pulse.
6. Turn the biscuit dough onto a lightly floured surface. Cut the dough into three sections, and pile the sections on top of each other. Then press and pat it down again to a rectangle roughly 3/4-inch thick.
7. Use a circular biscuit cutter to cut out 12 to 16 biscuits.
8. Brush the biscuits with cream or butter.
9. Bake the biscuits for 12 to 15 minutes.
10. Serve or store the biscuits.
11. Wash the strawberries and pat dry. Remove the stems, then slice or chop them into small pieces.
12.  Pour the sugar and lemon juice over the strawberries. Stir to combine.
13.  Macerate the strawberries for at least an hour, until very syrupy. You can also refrigerate the strawberries for up to 24 hours before serving.
14. Pour the cream into a high-sided bowl or pan.
15.  Blend with an immersion blender until slightly thickened.
16.  When the whipped cream has thickened, but isn't yet stiff, add the powdered sugar and vanilla.
17.  Blend until the cream holds stiff peaks.
18.  Use the whipped cream right away or keep it refrigerated in an airtight container for up to 4 hours. If keeping the whipped cream longer than 4 hours, you may want to briefly re-whisk before serving.
19. Cut the shortcake biscuits in half.
20.  Spoon strawberries and syrup over the bottom crust.
21.  Add a big dollop of whipped cream.
22.  Settle the top crust over the whipped cream and press gently to sandwich the layers together.

Finished!

Have You Ever Made This Fantastic Dessert Before, If So Tell Us What You Served Alongside It & How It Came Out.

Enjoy!

Source: The Kitchn