This Basic Shortcake Recipe Can Be Used With Many Different Fruit
When I did a poll of favorite fruit desserts, the American classic strawberry shortcake was the number one choice. It all starts with buttery, flaky biscuit pastry and this is my go-to version. You can split them and layer them with strawberries and whipped cream, of course, but why limit yourself? Try the Raspberry Rose Shortcakes or come up with your own combos. How about roasted nectarines, brown sugar and whipped sour cream? Or mashed blackberries and whipped cream with mint? Endless choices.
- 1¼ cups all-purpose flour
- 1cup sifted cake flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 tablespoons (3/4 stick) chilled unsalted butter
- 1 cup whole milk, chilled
- Position rack in middle of oven. Preheat oven to 425°F. Line a baking sheet with parchment paper; set aside.
- Place flours, sugar, baking powder and salt in bowl of standing mixer. Mix briefly on low speed using flat paddle to combine. Grate the chilled butter on the large holes of a box grater directly into the bowl. Mix on low-medium speed until butter is distributed evenly, but there will still be pockets of butter, which is desirable. Slowly add milk, with mixer running on low-medium speed, and mix just until dough comes together in large clumps and there is no dry mixture left on bottom of bowl. Do not over mix. Turn dough out onto lightly floured surface. Knead very gently just until dough comes together. Pat it gently into a flat rectangle about ¾ to 1-inch thick. Use a bench scraper to fold one half of the dough over the other; pat down again. Fold and pat down again to a ¾ to 1-inch thickness. Use a 2¼-inch sharp round biscuit cutter to cut out 4 to 5 biscuits initially and then gently re-form dough to cut out last few biscuits. Arrange biscuits on prepared pan evenly spaced apart.
- Bake for about 12 to 15 minutes or until tops and bottoms are very lightly colored and a toothpick inserted into center comes out clean. Cool pan on rack about 10 minutes, then transfer biscuits directly to rack to cool completely. Store at room temperature up to 8 hours loosely wrapped in foil. Serve the same day.
- I like to split the biscuits with a fork, rather than a knife. This creates more texture within the cut surfaces to catch juices. If you happen to have an angel food cake cutter around, it works quite well.
Image: Dédé Wilson