Strawberry Shortcake Recipe
A true strawberry shortcake is biscuit-based — and not just any biscuit. My shortcake biscuits are specially designed to soak up all that strawberry syrup. Add macerated berries with a splash of Grand Marnier and a generous dollop of real whipped cream, and you have the perfect early summer dessert.
servings
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Ingredients
- 1 quart ripe strawberries (stems removed)
- 6 oz granulated sugar (¾ cup, divided)
- 2 tablespoon Grand Marnier or orange juice (optional)
- 16 oz heavy cream (2 cups)
- 1 tablespoon vanilla extract
- 12 each Shortcake Biscuits (baked and cooled to room temperature)
Instructions
- Slice 1 quart ripe strawberries and place them in a large bowl, toss 4 oz granulated sugar and 2 tablespoon Grand Marnier or orange juice. Set the berries aside for at least 60 minutes to macerate. Once the berries have released a lot of juice, use a fork, to roughly mash about 1/4 of the berries.
- Whip 16 oz heavy cream with 2 oz granulated sugar and 1 tablespoon vanilla extract until soft peaks form.
- To serve, split open the shortcake biscuits. Drizzle some of the berry juice onto each side of the biscuit, top with some berries and a dollop of cream.
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Notes
To work ahead: The biscuits can be baked ahead and frozen for up to 3 months. The strawberries can be prepared and held overnight in the refrigerator.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!