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Strawberry Biscuit Shortcake Smeared With Lemon Curd

The biscuit is seldom used in desserts these days. Every once in a while someone across the land of sweets will use it, and then it seems it is dropped to the wayside again. Not too long ago I was having dinner with a group of dear friends in a fancy restaurant in Arizona, and when we reached the end of the meal and it was time to pick a dessert I glanced over the menu carefully. My eyes got stuck at a strawberry shortcake made with a biscuit, and everyone else’s did too, because we all ordered it. It was better than the menu could describe, even with all their fancy wording. As I lifted my fork full of biscuit and strawberries to my mouth, I realized there was a sanding sugar on the top of the biscuit. The strawberries had been macerated and then poured over a freshly whipped heavy cream. Mmmmmmm. I had no choice but to come home and recreate it for my family here in Los Angeles. Enjoy!

 

  • Strawberry Biscuit Shortcakes 1 of 19
    StrawBizShort

    You can enjoy this biscuit dessert opened face, or sandwiched. Eat it with a knife and fork or brave the mess and eat it with your hands. 

  • Cold Butter 2 of 19
    butter in flour

    Make sure your butter pieces are super cold. I like to put them in the freezer the night before. 

  • Pea Sized And Crumbly 3 of 19
    pea size

    Once you pulse your butter into the flour mixture, it should look like this. 

  • Put It In A Bowl 4 of 19
    buttermilk well

    Place flour/ butter mixture in a bowl. Make a well in the center to pour your buttermilk in. 

  • Milk In The Middle 5 of 19
    milk in the middle

    Once your well is full, take a wooden spoon and mix to combine.

  • Knead 6 of 19
    knead

    Then knead the dough with both hands till no longer sticky. 

  • Floured Surface 7 of 19
    floured surface

    Flour a clean surface, rolling pin, and cutter. This will make the process easier, and less sticky. 

  • Roll It Out 8 of 19
    roll the dough

    Roll dough out to 1/2 inch thickness. 

  • Circle Cutter 9 of 19
    cutter

    Using a circle cutter, cut as many biscuits as possible.

  • Re-Roll 10 of 19
    reroll

    Re-roll excess dough and cut out more circles. 

  • Butter A Pan 11 of 19
    buttered pan

    Smear a healthy amount of butter on the inside of your pan. 

  • Biscuit In A Pan 12 of 19
    in the pan

    With the top of your knuckles press into the top of the biscuits once placed in the pan. This will make a nice mark on top. 

  • Brush With Butter 13 of 19
    butter brush

    Lightly brush each biscuit with butter. 

  • Sugar Sprinkles 14 of 19
    sugar sprinkle

    Sprinkle with sanding sugar. I used one with lots of fun colors. Then place in the freezer for 10 minutes. 

  • Sugar And Strawberries 15 of 19
    sugar strawberry

    Add strawberries, sugar and water to a bowl. 

  • Smash 16 of 19
    smash strawberries

    Smash with a potato smasher!

  • Macerated Strawberries 17 of 19
    strawberries macerated

    Set the macerated strawberries to the side till ready to use. 

  • Baked Biscuits 18 of 19
    baked biscuits

    Bake biscuits for 20 minutes at 425 degrees fahrenheit. Remove from oven allow them to cool.

  • Sandwiched Strawberry Biscuit Shortcake 19 of 19
    sandwiched

    Fill your biscuit with strawberries, whipped cream and lemon curd! Enjoy!

Ingredients for strawberry biscuit shortcakes:

  • 2 – cups flour
  • 1 – teaspoon sugar
  • 1 – tablespoon baking powder
  • 1 – stick butter (cold and cut into pieces)
  • 3/4 – cup buttermilk
  • 1 – tablespoon butter (to smear the baking pans with and a little to brush the top of the biscuits with.)
  • 1 – tablespoon sanding sugar

Ingredients for macerated strawberries:

  • 15 – strawberries (stems removed)
  • 1 – tablespoon sugar
  • 1 – teaspoon water

Other ingredients:

  • lemon curd
  • whipped cream

Directions:

  1. Preheat the oven to 425 degrees fahrenheit.
  2. In a food processor add in flour, sugar, and baking powder. Pulse to combine.
  3. Add in pieces of cold butter into flour mixture and pulse until flour becomes crumbly and the butter in cut into small pieces no bigger than a pea.
  4. Remove the flour/ butter mixture out of the food processor and place in a bowl. Make a well in the middle of the mixture.
  5. Pour the buttermilk into the center of the well. Mix with a wooden spoon.
  6. Once mixture is combined, remove the spoon and knead the dough with your hands until it comes together and is no longer sticky.
  7. On a floured surface roll the dough out to 1/2 inch thickness, then using a floured circle cutter cut as many biscuit as possible. With extra dough re roll out and cut more circles.
  8. Smear a cake pan with butter to grease the bottom and sides, then place the biscuits in the pan.
  9. Brush the tops of the biscuits with butter then sprinkle them with sanding sugar.
  10. Place the pan in the freezer for 1o minutes.
  11. Remove from the freezer and place in the oven for 2o minutes.
  12. Remove biscuits from oven and set to the side to cool.
  13. In a small bowl add strawberries, sugar and water. Smash with a potato smasher. Set to the side.
  14. Slice open a biscuit, smear with lemon curd, then top with whipped cream, and pour a tablespoon of strawberries over the top.
  15. Enjoy!

 

For more recipes from Nicole Presley click over to her blog:  Presley’s Pantry 

Follow Nicole on Twitter and Facebook.

Nicole loves pinning. Follow her on Pinterest.

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