VelvetStrawberry Shortcake with Vanilla Biscuits
Inspired by techniques from King Arthur.
Tender vanilla biscuits split and filled with juicy strawberries and softly whipped cream. Mashing some of the berries before their hour-long rest makes a bright strawberry sauce that soaks into the buttery crumb.
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Method
- 1
Rest the strawberries. Mash 330 g of the strawberries in a bowl with a fork. Slice the remaining berries and stir them into the mashed fruit with the 99 g sugar and lemon juice. Leave for 1 hour so the berries release their juices.
- 2
Heat the oven. Heat the oven to 220 °C (200 °C fan). Line a baking sheet with baking parchment.
- 3
Rub in the butter. Whisk the 420 g flour, salt, baking powder, baking soda, buttermilk powder and 35 g sugar together in a mixing bowl. Work in the cold butter with your fingertips until the mixture looks crumbly.
- 4
Mix the dough. Whisk the alcohol-free vanilla extract and egg into the 220 ml milk. Pour this into the dry mixture in one addition and stir just until the liquid has been taken up.
- 5
Shape the biscuits. Dust the work surface lightly with the 5 g flour and turn out the dough. Knead it four or five times, stopping as soon as it holds together. Pat to 1.3-1.9 cm thick and cut into rounds with a sharp 6.5-7.5 cm biscuit cutter; gently gather the scraps and cut again to make 9 biscuits.
- 6
Brush and bake. Place the biscuits on the lined baking sheet, brush the tops with the 2 tsp milk and sprinkle with the 2 tsp sugar. Bake for 10-12 min, until the tops are golden brown. Take the sheet out of the oven and leave the biscuits to cool for 15 min before serving.
- 7
Whip the cream. Whisk the chilled cream in a bowl until it forms soft peaks that bend over when the whisk is lifted.
- 8
Fill and serve. Just before serving, split each biscuit horizontally. Divide half the berries and half the cream between the bottom halves, spooning on some strawberry juice too. Replace the biscuit tops and finish with the remaining berries and cream. Serve straight away.
Storage
Best assembled and eaten straight away. Refrigerate leftover biscuits, berries and whipped cream in separate covered containers for up to 2 days; eat filled leftovers within 1 day, as they soften quickly. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Free sugars
Free sugars: 16 g per serving
32 % of the 50 g daily maximum · 64 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g (WHO). The share shown is the share of one serving. who.int/publications/i/item/9789241549028
Equipment
- paring knife
- chopping board
- mixing bowls
- fork
- whisk
- mixing spoon
- kitchen scales
- measuring jug and spoons
- baking sheet
- baking parchment
- oven
- sharp round biscuit cutter, 6.5-7.5 cm across
- pastry brush
- instant-read thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 485 kcal |
| Protein | 9.4 g |
| Carbohydrate | 67.8 g |
| of which sugars | 27.4 g |
| of which free sugars | 16 g |
| Fat | 20.5 g |
| of which saturates | 12.1 g |
| Fibre | 4.2 g |
| Salt | 1.25 g |
Protein per 100 kcal
1.9 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
