Strawberry Shortcakes with Sweet Cream Cheese Biscuits
There is nothing like strawberry shortcakes in the height of strawberry season. I make mine with sweet biscuits that have a little bit of cream cheese in them. They make a tender and creamy biscuit that works well for sweet treats. Strawberries out of season? Then by all means try the cinnamon apple variation. I think you’ll love them as much as we do!
Servings 6
Ingredients
- 1 pint fresh strawberries (hulled and quartered)
- ¼ cup sugar
- 2 cups self-rising flour (plus more for dusting)
- Pinch of kosher salt
- 4 ounces cream cheese (at room temperature, cut into chunks)
- 5 tablespoons frozen salted butter (grated)
- ½ cup whole milk
For the whipped cream:
- 1 cup cold whipping cream
- 2 tablespoons confectioners’ sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 475ºF.
- In a small bowl, toss together the strawberries and 2 tablespoons of the sugar. Refrigerate while you make the biscuits and whipped cream.
- In a medium bowl, combine the remaining 2 tablespoons sugar, the flour, salt, cream cheese, and butter with a pastry blender. Pour in the milk and stir until just well combined.
- Dust a pastry cloth or paper towels lightly with flour. Turn the dough out onto the floured cloth and knead gently until smooth, about 3 turns. Fold each side of the dough into the center. Lightly flour a rolling pin and roll the dough ½ inch thick. Cut out rounds using a sharp 3-inch cutter, taking care not to twist the cutter. Place the biscuits on an ungreased rimmed baking sheet.
- Bake until light golden brown, 10 to 12 minutes.
- To assemble, split open the biscuits. Top the bottom halves with the strawberries and some of their juices and a dollop of whipped cream. Place a biscuit top on each stack and repeat the layering of the strawberries, strawberry juices, and a final dollop of whipped cream. Spoon more strawberry juices over the whipped cream and serve.
For the whipped cream:
- Put the bowl and whisk attachment of a stand mixer in the freezer for 15 minutes before whipping the cream.
- In the cold bowl of a stand mixer fitted with the cold whisk attachment (or using a hand mixer), beat the cream, sugar, and vanilla, beginning on low speed and gradually increasing to high speed. Beat until stiff peaks form, being careful not to overmix, about 5 minutes.
Notes
CINNAMON APPLE SHORTCAKES
Cut 2 Granny Smith apples into 8 wedges each. Cook the apple wedges and ¼ cup apple butter (page 224) in a medium skillet set over medium heat until the apples are tender, about 10 minutes. Serve with the sweet cream cheese biscuits and whipped cream. Reprinted from Add a Pinch. Copyright © 2017 by Robyn Stone. Cover photographs copyright © 2017 by Helene Dujardin. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
Cut 2 Granny Smith apples into 8 wedges each. Cook the apple wedges and ¼ cup apple butter (page 224) in a medium skillet set over medium heat until the apples are tender, about 10 minutes. Serve with the sweet cream cheese biscuits and whipped cream. Reprinted from Add a Pinch. Copyright © 2017 by Robyn Stone. Cover photographs copyright © 2017 by Helene Dujardin. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.
Loved this recipe?Scan the QR code to leave a review!
