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Strawberry Shortcake Recipe

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This recipe for Strawberry Shortcake is from Rose & Roy Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 cups all-purpose flour, spooned and leveled
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon table salt
1/2 cup plus 2 tablespoons sugar 3/4 cup
(1 1/2 sticks) cold unsalted butter or shortening, cut into pieces
1 teaspoon lemon zest, plus 2 tablespoons fresh lemon juice
1 cup whole milk
2 tablespoons plus 1 1/2 cups heavy cream
2 quarts strawberries, hulled and quartered (about 6 cups)
2 teaspoons pure vanilla extract
1 pint strawberry ice cream

Directions:
Directions:
Heat oven to 400° F. Whisk together the flour, baking powder, baking soda, salt, and ¼ cup of the sugar in a large bowl. Add the butter and lemon zest. Blend with a pastry blender or your fingers until crumbly. Add the milk and stir until just combined (do not overmix).

Drop 8 large mounds of the dough (about ½ cup each) 1 inch apart on a baking sheet. Brush with 2 tablespoons of the heavy cream and sprinkle with 2 tablespoons of the sugar. Bake, rotating the baking sheet halfway through, until golden, 18 to 20 minutes. Transfer to a wire rack to cool completely.

Meanwhile, in another large bowl, toss the strawberries with the vanilla, lemon juice, and the remaining ¼ cup of sugar. Let sit, tossing occasionally, for at least 30 minutes.

Beat the remaining 1½ cups of heavy cream with an electric mixer until soft peaks form, 1 to 2 minutes. Split the biscuits. Top each bottom with strawberries and juices, ice cream, whipped cream, and a biscuit top.

 

 

 

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