…from the California Kitchen
How you doin’? During these difficult times we know how important it is to find recipes that are worth your time and effort. That’s why every recipe—like Strawberry Shortcake—has been tried and tested by our culinarians in the California Kitchen.
It’s springtime in California. No further than 40 miles away is Oxnard, California—the Strawberry Capital of the United States. I can get into my car and pick up a flat of just-picked strawberries and be back in my kitchen in just a couple of hours. I can tell you that there is no better tasting fruit than ripe-off-the plant spring strawberries.
Then why would you want to make a strawberry dessert using one of those grocery store yellow, rubbery sponge-y cakes masquerading as a short cake base. It bears very little resemblance to actual shortcake.
“Short” is an English word meaning to make crisp with fat, like butter or lard. While shortcakes these days take on many forms, I prefer the old-fashioned recipe—a crisp and buttery biscuit-like shortcake which is the traditional.
The warm lemon-scented drop biscuits featured in this recipe are super tender on the inside (thanks to the heavy cream), and crisp and golden on the outside (thanks to the small pieces of cold butter in the dough). They’re a far cry from the dry, bland shortcakes you might be used to. This is the perfect pairing for super-juicy strawberries and fluffy, barely sweetened whipped cream. Oh YUM!!!
The biscuits are best eaten warm, but you can make the dough a day in advance and store in the fridge until ready to bake. You can make whipped cream a day in advance, too. Just briefly re-whisk before assembling. To serve, spoon strawberries over the bottom half of a warm biscuit, top with whipped cream, and finish with the top biscuit half. Then add another layer of cream and berries.
Prep time: 25 minutes
Bake time: 15 to 20 minutes
Yield: 8 servings
For the strawberries
2 pounds strawberries, rinsed, stems removed, and quartered
1/4 cup granulated sugar
Juice of 1 medium lemon (2 to 3 tablespoons) — zest the lemon first, and reserve the zest for the biscuits
For the biscuits
1 tablespoon finely grated lemon zest
1/4 cup, plus 1 teaspoon granulated sugar, divided
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
8 tablespoon (1 stick) cold unsalted butter, cut into pieces
1-1/4 cups cold heavy cream
For the whipped cream
1-1/2 cups cold heavy cream
2 tablespoons granulated sugar
To macerate the strawberries
Covid-19 Quip of the Day: “Last night the devil whispered to me, I’m coming for you. I whispered back, Bring a pepperoni pizza.”
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