I really enjoyed the flavour of this whipped cream. I won't be making it (the shortcake) again. The accompanying shortcake recipe is just ok. I used creme fraiche, as I was out of sour cream. The berry and whip cream suggestions are fine. But as a biscuit - fabulous! According to my son, the whipped cream recipe is "the best in the world." It's not my favorite to use as shortcake, though, which is why I only gave it 3 forks. The buttermilk biscuit recipe is delicious. Also, for a nice change I put in maple syrup instead of the sugar and vanilla. I always put my bowl and my beaters in the freezer for an hour before I make it. This is a great little twist on the usual shipped cream (the sour cream). If you're looking for a sugared, angel food cake like shortcake then this isn't it.īest strawberry shortcake I have ever had. I'm not big on sour cream and the whipped cream definitely needed more regular sugar so I added more at the end.Ģ. I should have stuck with the norm for whipped cream sans the sour cream and powdered sugar. Editor’s note: This recipe was first printed in the June 2005 issue of ‘Gourmet.’ Head this way for more of our best summer desserts →Īm I the only one that hated this? I'm used to having the store bought, already made shortcakes that almost taste like angel food cake and are sweet.ġ. Top with strawberries and juices, then with whipped cream. Split shortcakes horizontally with a fork and arrange 2 halves, split sides up, on each of 6 plates. Step 5īeat together heavy cream, sour cream, powdered sugar (to taste), and vanilla in a medium bowl with an electric mixer at medium-high speed until very soft peaks form.
Let stand at room temperature, stirring occasionally, 45 minutes to 1 hour. Gently press strawberries with potato masher to help release their juices, being careful not to crush them to a pulp. Toss strawberries with granulated sugar and salt in a large bowl and let stand 5 minutes. Bake until pale golden, 12 to 15 minutes, then transfer to a rack to cool to room temperature. Transfer shortcakes with a metal spatula to an ungreased baking sheet, arranging them 2" apart, and brush tops with milk or cream. Cut rectangle in half lengthwise, then into thirds crosswise to form 6 (2½") squares, flouring knife between cuts. Trim all 4 sides with a knife, dusting knife edge with flour before each cut. Pat out dough on a floured surface with floured hands, reflouring surface if necessary, into an 8x5½" rectangle. Turn dough out onto a well-floured surface and knead gently 6 times. Add buttermilk and stir with a fork until a dough just forms (dough will be moist). Blend butter into the dry ingredients with your fingertips until mixture resembles coarse meal. Sift together flour, sugar, baking powder, salt, and baking soda onto a sheet of wax paper, then sift again into a bowl. Put oven rack in middle position and preheat oven to 425☏. Biscuits not your thing? Some variations use sponge cake instead, and the berries and cream would be equally delicious with pound cake or angel food cake. You can make them up to a day in advance, or whip them together while the fruit macerates. Minifie uses barely sweetened buttermilk biscuits as the base here. (Outside of strawberry season, use the same method for blueberries, sliced peaches and plums, diced pears, or any juicy fruit that looks good to you.) Adding a dollop of sour cream to the whipped cream topping has a twofold effect: The result is more stable than plain whipped cream, and the slightly tangy topping makes a wonderful counterpoint to the sweet-tart berries. After they’ve turned juicy, give them a taste if you find you’ve used too much, a squeeze of lemon juice can even things out. Minifie offers a range for the amount of sugar you’ll use on the naturally sweet strawberries. This strawberry shortcake recipe comes from Gourmet food editor emeritus Kemp Minifie in honor of her father’s favorite summer pastime: gathering fresh strawberries at a U-pick farm. It’s the ideal dessert for any holiday from the start of spring through at least the 4th of July, and it makes an excellent stand-in for birthday cake and other festive foods. A combination of tender golden shortcakes (a type of biscuit that first appeared in a 16th-century British cookbook), juicy strawberries, and a cloud of lightly sweetened cream, the recipe is as simple to make as it is delicious.
#SIMPLE BISCUIT RECIPE FULL#
Classic strawberry shortcake is perfect, full stop.
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