Quick-Fix Dessert | Strawberry Shortcake Biscuits 🍓

Strawberry Shortcake is a summertime classic that has been reinvented countless times over the years. That being said, we know we are making a bold statement when we say that we might just have perfected the recipe. This rendition is seriously dreamy and always a hit. 

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You can print out the recipe here:
https://www.theanthonykitchen.com/str...

From the just-sweet-enough shortcake, to the brightly flavored strawberries, and the ultra creamy, real-deal whipped cream, there is no way you’re only making this once. The flavors are perfectly balanced, the textures play off of each other beautifully, and the whole thing comes together like magic.

Every aspect is homemade, yet none of it is complicated in the least. The recipes are reliable and come together quickly, so you’ll have time for all of the other things you want to do this Summer!

How to make Strawberry Shortcake:

First, grab yourself a bowl and mix together sliced strawberries, granulated sugar, salt, lemon zest, and lemon juice. Move the mixture over to the fridge and allow it to sit for at least 30 minutes.

For the biscuits, you’ll start off by getting your oven preheating to 400℉ and preparing a baking sheet with either parchment paper, or a silicon baking mat.

Next, add 2 cups flour, sugar, baking powder, baking soda, and salt to a food processor that is fitted with the blade attachment and blend to combine. Once mixed, you can drop in your cold butter cubes across the top and pulse until it’s broken into little pieces.

Slowly drizzle the milk through the feed tube while your food processor runs and allow it to continue running just until the dough comes together.

Move your dough over to a work surface that has been generously dusted with flour. Pat the dough out into a 1” thick rectangle, fold it into thirds, like a piece of paper, and pat it out once more. Once you’ve gotten it down to 1” again, use a biscuit cutter to cut 2 ½ - 3 inch circles out of it, reworking the dough and cutting more up to 2 times.

Transfer your shortcakes over to the prepared baking sheet and sprinkle a little sugar over the tops before popping them into the oven. Bake for 12-14 minutes. 

While those are in the oven, get that whipped cream going! All you have to do is add heavy whipping cream, powdered sugar, and fine sea salt to the bowl of a stand mixer, fitted with the whisk attachment and mix on medium speed for 4-5 minutes, or until soft peaks form.

Once all of the elements are ready, it’s time to assemble your Strawberry Shortcakes! Simply break a shortcake in half and spoon generous scoops of the strawberries and whipped cream onto one side. Top it off with the other half and you’re done! Enjoy!

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The Anthony Kitchen is all about incredible food made with real ingredients, that delivers the most flavor in the most efficient way possible! Quality, flavor, ease, and YOUR SUCCESS in the kitchen matter to me. If you have a question, please ask away. I'm here to help and I check the comments regularly!

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