Easy Strawberry Shortcakes for Two
By America's Test KitchenPublished on February 14, 2024
Time
40 minutes, plus 45 minutes sitting and cooling
Yield
Serves 2
Ingredients
WHIPPED CREAM
⅓ cup heavy cream, chilled1 teaspoon sugar ¼ teaspoon vanilla extractFRUIT
10 ounces strawberries, hulled (2 cups)5 teaspoons sugarBISCUITS
⅔ cup (3⅓ ounces/94 grams) all-purpose flour 2 tablespoons sugar 1 teaspoon baking powder ⅛ teaspoon salt 4 tablespoons unsalted butter, cut into ½-inch pieces and chilled2 tablespoons half-and-half 1 large egg, lightly beaten, plus 1 large white, lightly beatenBefore You Begin
Fresh blueberries, raspberries, or halved blackberries can be substituted for some or all of the strawberries. Fresh fruit is key to the success of these shortcakes; do not substitute frozen strawberries. The whipped cream in this recipe can be refrigerated in a fine-mesh strainer set over a small bowl, wrapped tightly with plastic wrap, for up to 8 hours.
Instructions
- Using hand-held mixer set at medium-low speed, beat cream, sugar, and vanilla in medium bowl until foamy, about 1 minute. Increase speed to high and beat until soft peaks form, 1 to 3 minutes.
- Crush ¾ cup strawberries in medium bowl with potato masher. Slice remaining 1¼ cups strawberries. Stir sliced strawberries and sugar into crushed strawberries. Set aside until sugar has dissolved and strawberries are juicy, at least 30 minutes or up to 2 hours.
- Meanwhile, adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper. Process flour, 5 teaspoons sugar, baking powder, and salt in food processor until combined, about 5 seconds. Scatter butter over top and pulse until mixture resembles coarse cornmeal, about 15 pulses. Transfer mixture to medium bowl.
- In separate bowl, whisk half-and-half and whole egg together, then stir into flour mixture with rubber spatula until large clumps form. Turn dough and any floury bits onto lightly floured counter and knead lightly until dough comes together (do not overwork dough). Divide dough into 2 even pieces, then, with well-floured hands, shape each into 2½-inch round, about 1 inch thick.
- Arrange biscuits on prepared sheet. Brush tops with egg white and sprinkle evenly with remaining 1 teaspoon sugar. Bake biscuits until golden brown, 10 to 12 minutes, rotating sheet halfway through baking. Transfer biscuits to wire rack and let cool for 15 minutes.
- To assemble, split each biscuit in half and place bottoms on individual serving plates. Spoon strawberries over each bottom, dollop with whipped cream, and cap with biscuit tops. Serve immediately.
for the whipped cream
for the fruit
for the biscuits
Time
40 minutes, plus 45 minutes sitting and coolingYield
Serves 2Ingredients
WHIPPED CREAM
FRUIT
BISCUITS
Ingredients
WHIPPED CREAM
FRUIT
BISCUITS
Ingredients
WHIPPED CREAM
FRUIT
BISCUITS
Why This Recipe Works
Our ideal strawberry shortcakes are tender, flaky biscuits topped with juicy strawberries and a dollop of whipped cream. And because they’re assembled individually, they’re an ideal dessert for two. Slicing most of the strawberries made for an attractive presentation, while crushing a portion of them helped unify the sliced fruit and prevented it from sliding off the biscuits. Because the fruit isn’t cooked, fresh, ripe berries were essential. Biscuits made with all- purpose flour were tender and cakey; an egg and some half-and-half contributed richness. With such a small amount of dough, we found it best to shape the biscuits by hand (rather than stamp them out) to ensure that none went to waste.
Before You Begin
Fresh blueberries, raspberries, or halved blackberries can be substituted for some or all of the strawberries. Fresh fruit is key to the success of these shortcakes; do not substitute frozen strawberries. The whipped cream in this recipe can be refrigerated in a fine-mesh strainer set over a small bowl, wrapped tightly with plastic wrap, for up to 8 hours.
Instructions
- Using hand-held mixer set at medium-low speed, beat cream, sugar, and vanilla in medium bowl until foamy, about 1 minute. Increase speed to high and beat until soft peaks form, 1 to 3 minutes.
- Crush ¾ cup strawberries in medium bowl with potato masher. Slice remaining 1¼ cups strawberries. Stir sliced strawberries and sugar into crushed strawberries. Set aside until sugar has dissolved and strawberries are juicy, at least 30 minutes or up to 2 hours.
- Meanwhile, adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper. Process flour, 5 teaspoons sugar, baking powder, and salt in food processor until combined, about 5 seconds. Scatter butter over top and pulse until mixture resembles coarse cornmeal, about 15 pulses. Transfer mixture to medium bowl.
- In separate bowl, whisk half-and-half and whole egg together, then stir into flour mixture with rubber spatula until large clumps form. Turn dough and any floury bits onto lightly floured counter and knead lightly until dough comes together (do not overwork dough). Divide dough into 2 even pieces, then, with well-floured hands, shape each into 2½-inch round, about 1 inch thick.
- Arrange biscuits on prepared sheet. Brush tops with egg white and sprinkle evenly with remaining 1 teaspoon sugar. Bake biscuits until golden brown, 10 to 12 minutes, rotating sheet halfway through baking. Transfer biscuits to wire rack and let cool for 15 minutes.
- To assemble, split each biscuit in half and place bottoms on individual serving plates. Spoon strawberries over each bottom, dollop with whipped cream, and cap with biscuit tops. Serve immediately.
for the whipped cream
for the fruit
for the biscuits
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