Strawberry Shortcakes

Strawberry Shortcakes
4.5 from 2 ratings
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We pump up the strawberry flavor in this shortcake by stirring in fresh and freeze-dried berries into the sweet biscuit dough and the tangy whipped Greek yogurt.Recipe courtesy of Bake from Scratch
Prep Time
30
minutes
Cook Time
35
minutes
Servings
8
servings
Strawberry Shortcakes
Total time: 1.07 hours
Ingredients
  • 1 1/2 self-rising flour
  • 1/3 cup yellow cornmeal
  • 2 tablespoon granulated sugar
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 6 tablespoon cold unsalted butter, cubed
  • 1/2 cup diced fresh strawberries
  • 3/4 cup whole buttermilk, plus more for brushing
  • 1 cup whole-milk plain greek yogurt
  • 3/4 cup heavy whipping cream
  • 1/4 cup freeze-dried strawberries, powdered
  • 3 tablespoon honey
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon rose water
  • 2 cup hulled and halved fresh strawberries
  • 1/4 cup firmly packed light brown sugar
  • 2 tablespoon fresh lemon juice
  • 2 tablespoon water
  • 1 teaspoon cornstarch
  • 1/2 cup quartered fresh strawberries
Directions
  1. Preheat oven to 375°F.
  2. Line a baking sheet with parchment paper.
  3. In a medium bowl, whisk together flour, cornmeal, sugar, salt, and pepper.
  4. Using a pastry blender, cut in cold butter until mixture is crumbly.
  5. Stir in strawberries.
  6. Stir in buttermilk just until flour is moistened.
  7. On a lightly floured surface, roll dough to 1-inch thickness.
  8. Using a 2-inch round cutter, cut dough, rerolling scraps only once.
  9. (When cutting biscuits, push the cutter into dough using a straight up-and-down motion. Do not twist cutter.)
  10. Place on prepared pan.
  11. Brush top of shortcakes with buttermilk.
  12. Bake until golden, 12 to 15 minutes.
  13. Let cool completely.
  14. Cut shortcakes in half horizontally.
  15. Spoon 3 to 4 tablespoons Strawberry Whipped Greek Yogurt (recipe follows) onto bottom half of shortcakes.
  16. Top with about 2 tablespoons Strawberry Coulis (recipe follows).
  17. Cover with top half of shortcakes.
  18. Serve immediately.
  19. In the bowl of a stand mixer fitted with the whisk attachment, beat all ingredients at low speed until well combined and slightly thickened.
  20. Increase mixer speed to high, and beat until thick and stiff, about 5 minutes.
  21. Use immediately, or refrigerate for up to 2 days.
  22. Makes about 4 cups.
  23. In a small saucepan, bring halved strawberries, brown sugar, and lemon juice to a simmer over medium heat.
  24. Reduce heat to low; cover and cook for 15 minutes, stirring and mashing any larger strawberry pieces.
  25. In a small bowl, stir together 2 tablespoons water and cornstarch.
  26. Add cornstarch mixture to hot strawberry mixture and bring to a simmer; cook until thickened.
  27. Remove from heat and stir in quartered strawberries.
  28. Let cool completely.
  29. Refrigerate in an airtight container for up to 1 week.
  30. Makes about 1 cup.
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