Biscuit Strawberry Shortcake
If you find strawberry shortcake to be a bit too sweet for you, replacing the sponge cake with buttery, flaky homemade biscuits adds a necessary savory element.
This recipe is courtesy of Morton Salt.
- 2 quarts fresh strawberries, trimmed and halved
- 1 Teaspoon Morton Kosher Salt
- 1/2 Cup granulated sugar
- 2 Cups heavy cream
- 1/2 Cup powdered sugar
- 1 Teaspoon vanilla extract
- 2 Cups self-rising flour
- 2/3 Cups buttermilk
- 1/3 Cup plus 1 teaspoon butter — unsalted & cold
Place strawberries in a glass or metal bowl and sprinkle 1⁄2 teaspoon of Morton kosher salt and sugar.
Allow this mixture to macerate for 2 hours, stirring once to mix strawberries and their juice. Reserve for final dish.
Place 1 cup cream in bowl and whisk or place in bowl of a mixer and turn on high.
When the cream is whipped to soft peaks, add the powdered sugar and vanilla to the bowl and continue to mix until combined. Reserve for final dish.
Preheat oven to 375 degrees F.
Place flour in bowl and grate the 1/3 cup of butter on top of the flour. Mix this to combine, but still leaving some chunks of butter.
Add buttermilk and remaining 1 cup cream and mix until just combined.
Use the 1 teaspoon of butter to butter a 10-inch cast iron skillet.
Using a serving spoon, scoop the dough and plop into the skillet, keeping the biscuits close together. Sprinkle the remaining 1⁄2 teaspoon Morton Kosher Salt on top.
Bake in the oven for 20 minutes, or until golden brown and cooked through.
When cool enough to handle, using a knife, cut around biscuits.
To assemble: Place biscuit in shallow bowl. Top with 1 cup of strawberries with juice. Top with dollop of whipped cream and enjoy!
© 2017 Morton Salt, Inc. trademark or registered trademark of Morton Salt, Inc.