My husband first introduced me to the famous Roy Roger’s strawberry shortcake a few years ago. When he described to me that it was a biscuit, topped with strawberries and jam, and finished off with ice cream, I was a little hesitant. I wasn’t too sure how that combination would turn out. But as we drove away from the drive through window, and I took my first bite, it was insanely delicious! It was one of the best summer treats I’ve ever had. With the weather being so extremely hot these past few days, I just wanted something that reminded me of summer but would be a nice cool treat; so I settled on making strawberry shortcake for dessert. I even ventured to make made from scratch biscuits to give this yummy creation a more home made feel.
Serving Size: 9 biscuits
Cook Time: 20 minutes
3 cups all purpose flour
3 tbsp granulated sugar
1 1/2 tbsp baking powder
3/4 tsp salt
12 tbsp cold unsalted butter, cut into small pieces
1 1/2 cups heavy cream
1 1/2 tsp vanilla extract
Sift the flour, sugar, baking powder, and salt into a large bowl. Toss with a fork to combine. Pour the mixture into a food processor and add in the butter pieces; pulse the mixture several times until the largest pieces of butter are the size of peas. Return the mix back to the large bowl.
Combine the cream and vanilla in separate small bowl. Make a well in the center of the flour and and pour the cream mixture into the well. Mix with a fork until the dough is evenly moistened and just combined. Gently knead by hand five or six times to create a loose ball.
Turn the dough out onto a lightly floured large cutting board and pat it into an 8-inch square, about 3/4 to 1 inch thick. Transfer the dough to a baking sheet lined with parchment paper, cover with plastic and chill for 20 minutes in the refrigerator. While the dough is chilling, preheat the oven to 425ºF and prepare the strawberry mix below.
Remove the dough from refrigerator. Cut the dough into 9 even squares and spread them about 2 inches apart from each other on the baking sheet. Bake until the biscuits are medium golden brown, 18 to 20 minutes. Let biscuits cool for about 15-20 minutes.
2 lbs fresh strawberries
1/2 cup sugar
French Vanilla ice cream
Remove the stems from the strawberries. Slice into thin 1/4″ slices. Put into a large bowl. Add sugar and mix into the strawberries. Set aside at room temperature to macerate — which means that the sugar will soften the strawberries and help release their juices. After the strawberries have been sitting for 20 minutes or so, take a potato masher and mash them a little, not too much, just enough to get more juice out of them. Let the strawberries continue to sit at room temperature until ready to assemble the shortcake.
To serve, break up one biscuit per person into big pieces into a bowl. Ladle strawberries and sauce over the biscuit. Add a scoop of french vanilla ice cream on top and enjoy.
Eat mouthful should be a combination of sweet and slightly salty and buttery from the biscuit. The strawberry sauce will be absorbed by the biscuit, giving it a softer and less flaky texture. As odd as the mix may sound, all these flavors do work really well together.