If there’s one silver lining to the pandemic, it’s that a lot of us upped our culinary game. At first it was out of the pure need for survival, while having something to look forward to. Or to post on TikTok, because that app is just the definition of addiction. Nowadays, it’s for the love of the game. And with Harry’s Berries still in season, we have a recipe for strawberry shortcake, with biscuits that would make a Southern grandma proud.
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Strawberry Shortcake is THE classic summer dessert. Crisp, crumbly cake made from butter, then topped with fresh juicy strawberries and layered with whipped cream – summer desserts don’t get any better than this.
This Williams Sonoma Strawberry Shortcake recipe is easy to make and really highlights the berries. It’s perfect to serve anytime, but really shines with fresh in-season strawberries.
Ingredients
For the Biscuits
2 1/2 cups flour
2 tablespoons baking soda
1 teaspoon salt
1/2 cup butter, frozen and cubed
1 cup buttermilk
Additional buttermilk for brushing the tops of the biscuits
2 tablespoons honey
1 tablespoon sugar
For the Berries
3 cups of Harry’s Berries or other sweet berries
2 teaspoons Demerara sugar
For the Whipped Cream
1 quart of heavy whipping cream, preferably organic
2 cap fulls of vanilla
Directions
Pre-heat an oven to 425 degrees Farenheit. In a food processor, which is one of our kitchen essentials, place the flour, baking soda, sugar and salt. While running on medium, add the butter, one cube at a time. Add the buttermilk and honey to the flour mixture, and continue mixing for about 45 seconds, careful not to overmix the dough.
A quick note; when you make dough, it’s important to have the right equipment. Check out Williams Sonoma for their selection of food processors. It’s the only way to get that crumbly mixture to make the perfect dough. The biscuit is just as important as the strawberries for your strawberry shortcake.
Place the dough on a well-floured surface and with a floured rolling pin, roll the dough into a rectangle. Fold the dough in thirds, then roll out the dough again to a flat rectangle. Continue folding the dough in thirds another 2-3 times, until you have a rectangle again.
With a biscuit cutter, cut rounds into your rectangle, and place the biscuits on a parchment paper lined baking sheet. The biscuits should touch and align right next to each other, as this will help your biscuits rise. Brush the biscuit tops with the buttermilk and add a light sprinkle of the sugar to the tops of the biscuits. Don’t use too much sugar though; the point of a strawberry shortcake is to let the strawberries shine.
While the biscuits are baking, place the heavy whipping cream in your stand mixer, or if you’re a hero, you can whisk the cream by hand. When the consistency is just thick enough to make a dallop, gently stir in the vanilla. Set aside until ready to assemble the strawberry shortcake.
Bake the biscuits for 15-18 minutes, until lightly brown. In a separate bowl, cut up your strawberries finely and mix in the sugar.
It’s All in the Presentation
On a beautiful serving platter, layer the biscuits with whipped cream.
Top with a generous portion of the Harry’s Berries mixture. Or if you’re feeling flush, you can garnish with a $50 strawberry. Top with crushed pistachios for color, which also goes beautifully with the strawberry shortcake.
Pairs Well With
Serving up your Williams Sonoma Strawberry Shortcake alongside some tasty beverages adds to the entire presentation. Prosecco, Champagne, white and rose wine pair well with strawberries and are a nice, light drink, perfect for summertime sipping.
Whether your goal is to eat healthier, develop new cooking skills or inspire travel through new cuisines, we’ve got you covered. This strawberry shortcake recipe is just one of many delicious recipes at Galavante.com. Be sure to check out some of these other recipes:
