Oh hey guys. It’s the Thursday before July 4th and I figured we need some deliciousness in our lives. I don’t have any plans yet, but San Diego is a very cool place to see the fireworks because depending on where you decide to “make camp” you can see up to 5 different firework displays all along the coast.
The only problem (like the general problem with California) is the crowds. So more likely than not, Dave and I will be holed up at home, hanging out with the cats, enjoying a long-weekend, and eating our weight in desserts.
Desserts, such as, classic Strawberry Shortcake. I feel like there are a lot of sub-par strawberry shortcake recipes out there. Or maybe it’s just one of those things that everyone has an opinion about because of the inevitable “this is how I had it when I was growing up so my recipe is clearly the best” situation.
(I’ll pretend I’m not as judgmental as I really am and try to pretend like everyone’s recipe is valid..)
So, how I had strawberry shortcake growing up was with bisquick biscuits and fresh Michigan strawberries mashed with just a little bit of sugar. No fancy presentations, no slicing of the biscuit, no addition of whipped cream, and for heaven’s sake no sponge cake. Because I’m me, I just couldn’t do the Bisquick recipe on the blog, so I adapted a cream drop-biscuit recipe that works just beautifully. Not only is it wonderfully flavorful and a perfect biscuit on it’s own- it’s also incredibly easy, which should please all the instant-gratification obsessed out there (like myself).
The strawberries I diced into small cubes and tossed with 1/4 cup of sugar. I mashed them just barely with a potato masher- I like them to be juicing but not completely destroyed. The results were a beautiful thing. Tender, moist, and buttery yet subtly sweet biscuits topped with classic macerated strawberries.
It is literally summer on a plate. (Or a mini-cast iron skillet.. however you prefer to serve it).
Shortcakes adapted from Serious Eats
- 4 ounces (1 stick) cold salted butter, cut into cubes
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 3 teaspoons sugar
- ¼ teaspoon salt
- 3/4 cup heavy cream
- 1 lb fresh strawberries, diced
- ¼ cup granulated sugar
- Preheat oven to 400 degrees
- In a large mixing bowl combine flour, baking powder, sugar, and salt. Whisk together to distribute the ingredients evenly.
- Add chilled butter pieces, and using a pastry blender, cut the butter into the flour mixture until butter becomes the size of small peas. (You can also achieve this in a food processor by tossing all ingredients into the processor and pulsing a few times).
- Next, gradually drizzle the cream into the flour mixture, and use a fork to combine. You might need to use your hands a bit to pull all the dough together, but be careful not to overwork it.
- Using your hands, roughly estimate about 1/4 cup of dough per biscuit. Drop dough onto a parchment lined baking sheet, or into a mini cast iron skillet.
- Bake for 20 minutes, or until lightly browned.
- Meanwhile prepare strawberries. In a medium sized bowl toss the diced strawberries with granulated sugar.
- Use a potato masher or fork to mash the berries a few times to release the juices, but be careful not to over-do it.
- Let the berries sit to macerate while the shortcakes finish baking.
- Serve shortcakes warm (let them cool just a bit from the oven) with the macerated strawberries served over the top.