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Strawberry Shortcakes

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“A great summertime treat which isn't as sweet as some other versions. Recipe source: Gourmet (June 2005)”
READY IN:
1hr 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Toss strawberries with granulated sugar in a large bowl and let stand 5 minutes. Press strawberries with spoon to release juices. Let stand at room temperature for one hour while preparing biscuits.
  2. To make biscuits - preheat oven to 425-degrees F.
  3. Sift twice first 5 ingredients for biscuits (flour - baking soda). Cut in butter with two knifes or pastry blender until mixture resembles coarse meal. Stir in buttermilk with a fork until a soft dough forms.
  4. Turn dough out onto a floured board and knead six times. Pat dought into a 8 x 5 inch rectangle, triimming sides. Using a floured knife cut rectange in half and then crosswise into thirds making six (2 1/2 inch) squares. Transfer biscuits to an ungreased baking sheet and brush tops with milk (or cream). Bake for 12-15 minutes or until golden. Transfer to rack and let cool while finish preparing berries.
  5. Beat together heavy cream, sour cream, powdered sugar and vanilla with an electric mixer at medium high until cream holds shape (but is not stiff).
  6. To serve: split biscuits horizonally with a fork an arrange two halves split sides up on six plates. Top with berries and juices and whipped cream. Serve with additional berries and cream if desired.

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