Shortcake is a type of biscuit – very sweet to the palate! Most of the time, it is made from the combination of flour, salt, sugar, eggs, milk and so on. Shortcakes are made in different forms but this week, we will be talking about the very easy to make strawberry shortcake.
A Very Easy to Make Strawberry Shortcake
What do you need?
Strawberries (remove stems, rinse then and cut then into smaller pieces) – 2 pounds
Lemon juice (zest the lemon then keep it for the biscuit) – 2 – 4 tablespoons
Granulated sugar – 3 1/2 cup
Zest lemon (grated) – 1 tablespoon
Flour (all-purpose) – 2 cups (flour should be leveled in the cup)
Salt – 1 teaspoon
Baking soda – 1 tablespoon
Cold cream – 1 1/2 cups
Unsalted butter (cold and chopped) – 1/2 cup (1/2 cup is equivalent to 1 stick)
Mixer (hand or with a stand)
Macerate the strawberries. Then combine the sugar, strawberries and lemon juice together by tossing them in a mixing bowl. Then allow the mixture to macerate.
To make the biscuit, heat up the oven to about 400°F. Then place parchment paper on a baking sheet. Turn 1/4 of sugar and the lemon zest in a bowl and squeeze or rub together until the scent of the sugar becomes aromatic.
Use the fork to mix the baking powder, flour, and salt together in a big bowl. Also, turn in the butter and ensure to mix the butter in properly – you can use your fingers to turn the butter in the flour mixture until you have a pea-sized pieces formed in the bowl. Also, add in 1 1/4 cream and stir with the form to combine everything in the bowl properly. You should have a sticky dough by now.
Form or make the dough into tall mounds (you can make 7 – 9 mounds for the dough). Use an ice cream scoop or a spoon to make the mounds. Arrange the mounds on the parchment paper already placed on the baking sheet. Sprinkle 1 table spoon of sugar over the mounds then bake for some 15 – 20 minutes to make your biscuit.
Get a mixer (hand or with a stand) ready. To make the whipped cream. To make this, turn the remaining 1 1/2 of the cold cream in the mixer and add some sugar (the remaining sugar), whip or beat the mixture over a medium-high speed rotation of the mixer – beat until you have a form of stiff peaks (make sure you do not over beat the mixture, so note that you do not beat for more than 90 – 95 seconds).
The biscuit make be properly baked by now. Take it out of the oven and split each of the mounds into half. Now your macerated strawberries are needed. Spoon the macerated strawberries on one half of the biscuit then add some of the whipped or bean cream and use the second half of the biscuit to cover it, such that you have the macerated strawberries and the whipped cream sandwiched between each biscuit.
Your very easy to make strawberry shortcakes are ready tor eating, enjoy them!