Strawberry Shortcake is a great spring treat! The ruby red, juicy sweet strawberry is one of the first berries to ripen each year. It’s like tasting a delicate burst of sugar popping in your mouth. I love strawberry season!
There are so many recipes for strawberries but one of my favorites is this Shortbread Biscuit Strawberry Shortcake. Pillowy Chantilly Cream in concert with Shortbread Biscuits and fresh, sweet strawberries.
The recipe may look a bit daunting but I assure you it is not, and so worth the time to make these incredibly satisfying goodies from one of nature’s most treasured gifts, the STRAWBERRY! You can sweeten the strawberries as much or as little as you like, and that goes for the chantilly cream also. We all have a different level to our sweet tooth.
These shortbread biscuits are not fluffy like a regular biscuit, they are similar to shortbread cookie, as well as tasting like a shortbread cookie, but with a little more of a cakelike, yet crumbly texture that won’t become a soggy mess.
Over the years we have tried many strawberry shortcakes and I have found the strawberry shortcakes at Commander’s Palace, in New Orleans to be the best I ever tasted. It is the shortbread biscuit that makes all the difference in this amazing dessert. Most shortcakes are made with a sweet biscuit and then sprinkled with additional sugar but this Shortbread Biscuit Strawberry Shortcake is Dolce la Vita!
Ingredients & Preparation
The Usual Suspects:
For the strawberry sauce:
- 1 cup strawberries, sliced
- 1 cup sugar, divided
- ¼ cup Grand Marnier
For the shortbread biscuits:
- 1¼ cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup vegetable shortening
- 2 eggs
- 2 tablespoons milk
- Additional 2 tablespoons milk or heavy whipping cream
- 2-3 tablespoons turbinado sugar
For the chantilly cream:
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- 1/2 to 1 teaspoon vanilla extract
To assemble:
- 2 tablespoons powdered sugar
- 6 sprigs of fresh mint
The Plan:
For the strawberry sauce:
In a blender or food processor, purée 1 cup strawberries, ½ cup sugar and the Grand Marnier.
Set aside.
For the shortbread biscuits:
Preheat oven to 375 degrees
Whisk flour, remaining ½ cup sugar, baking powder and salt in a large bowl.
Cut in shortening until mixture is crumbly.
Whisk eggs and milk in a small bowl.
Add to flour mixture and stir with a wooden spoon until smooth.
Spoon out six equal portions of dough onto an ungreased sheet pan.
Using a pastry brush, brush a little milk or cream on the tops of each shortcake and sprinkle with turbinado sugar.
Bake at 375 degrees for 10-15 minutes or until lightly browned and done; test with a toothpick.
Reserve, keeping warm until ready to assemble.
For the chantilly cream:
In a medium bowl, add cream, 2 tablespoons of sugar and vanilla extract in a medium bowl.
Beat with an electric mixer at medium speed or by hand until soft peaks form, being careful not to overmix.
Reserve in the refrigerator until ready to use.
To assemble:
Slice shortcakes in half; place bottom half on each plate and top with strawberries and some strawberry sauce.
Garnish with a dollop of whipped cream.
Place top half of shortcake over whipped cream.
Dollop a little more whipped cream and a strawberry or two on top with a drizzle of the strawberry sauce over the top.
Sift powdered sugar over top and garnish with a sprig of fresh mint.
Serve immediately.
Shortbread Biscuit Strawberry Shortcake
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Loading...Ingredients
- For the strawberry sauce:
- • 1 cup strawberries, sliced
- • 1 cup sugar, divided
- • ¼ cup Grand Marnier
- For the shortbread biscuit:
- • 1¼ cup all-purpose flour
- • 1 tablespoon baking powder
- • ½ teaspoon salt
- • ½ cup vegetable shortening
- • 2 eggs
- • 2 tablespoons milk
- • Additional 2 tablespoons milk or heavy whipping cream
- • 2-3 tablespoons turbinado sugar
- For the chantilly cream:
- • 1 cup heavy whipping cream
- • 2 tablespoons sugar
- • 1/2 to 1 teaspoon vanilla extract
- To assemble:
- • 2 tablespoons powdered sugar
- • 6 sprigs of fresh mint
Instructions
For the Strawberry Sauce:
In a blender or food processor, purée 1 cup strawberries, ½ cup sugar and the Grand Marnier.
Set aside.
For the shortbread biscuits:
Preheat oven to 375 degrees
Whisk flour, remaining ½ cup sugar, baking powder and salt in a large bowl.
Cut in shortening until mixture is crumbly.
Whisk eggs and milk in a small bowl.
Add to flour mixture and stir with a wooden spoon until smooth.
Spoon out six equal portions of dough onto an ungreased sheet pan.
Using a pastry brush, brush a little milk or cream on the tops of each shortcake and sprinkle with turbinado sugar.
Bake at 375 degrees for 10-15 minutes or until lightly browned and done; test with a toothpick.
Reserve, keeping warm until ready to assemble.
For the cream:
In a medium bowl, add cream, 2 tablespoons of sugar and vanilla extract in a medium bowl.
Beat with an electric mixer at medium speed or by hand until soft peaks form, being careful not to overmix.
Reserve in the refrigerator until ready to use.
To assemble:
Slice shortcakes in half; place bottom half on each plate and top with strawberries and some strawberry sauce.
Garnish with a dollop of whipped cream.
Place top half of shortcake over whipped cream.
Dollop a little more whipped cream and a strawberry or two on top with a drizzle of the strawberry sauce over the top.
Sift powdered sugar over top and garnish with a sprig of fresh mint.
Serve immediately.
