Strawberry shortcake is one of my favorite desserts to make when berries are in season. It’s quick, easy, and so satisfying. Growing up, I always used the fail-safe Bisquick recipe that’s on the box but in recent years I’ve had fun playing with different recipes and trying it out from scratch.
This is a new one I just tried recently after I got a boatload of berries. Nice, easy, and fairly light dessert. Next time, I think I’ll try these with half whole-wheat flour to make it a little bit healthier.
Recipe adapted from Martha Stewart
2 1/2 cups flour, plus more for dusting
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 stick cold unsalted butter, cut into 1/2-inch pieces
4 ounces cold cream cheese, cut into 2-inch pieces
3/4 cup buttermilk, plus more for brushing
Raw sugar or fine sanding sugar, for sprinkling
1 pint blueberries
1 pint blackberries
1 pint strawberries, hulled and sliced
3 tablespoons sugar
2 cups (1 pint) heavy cream
2 teaspoons vanilla extract
1. Preheat oven to 450 degrees. In a food processor, pulse flour, granulated sugar, baking powder, baking soda, and salt until combined. Add butter, and pulse until largest pieces are the size of peas. Add cream cheese, and pulse again until largest pieces are the size of peas. Add buttermilk, and pulse until dough comes together.
2. Divide dough into 8 small balls. Working with one portion at a time on a lightly floured work surface, pat into a disk, then roll into a round. Transfer to baking sheets lined with parchment paper.
3. Brush biscuits with buttermilk. Generously sprinkle raw or sanding sugar over tops and sides. Brush off sugar from parchment. Bake until dough has risen slightly and is golden brown, 12 to 15 minutes (if bottoms brown too quickly, reduce temperature to 400 degrees). Leave biscuits on sheets to cool.
4. Make the filling: Combine blueberries, blackberries, strawberries, and 2 tablespoons sugar, and let macerate until juicy, 10 minutes.
5. Just before serving, beat cream to medium peaks with remaining tablespoon sugar and the vanilla.
6. To assemble the cakes, place biscuit on plate and carefully slice in half. Spread whipped cream on bottom half of biscuit and then spoon the berries and their juices on top. Spread with more whipped cream if desired, then cap with top half of biscuit. Serve immediately.