A good way to celebrate strawberry season. The texture of this not-too-sweet biscuit is light and fluffy inside and crisp outside. If you like ginger, you can make a variation of this biscuit by adding 2 tablespoons chopped crystalized ginger and 1 tablespoon freshly grated ginger into the biscuit dough before baking.
| Level: | Easy |
| Total: | 50 min |
| Active: | 25 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 50 min |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- 2 cups all-purpose flour (see Cook’s Note)
- 3 tablespoons sugar, plus more for sprinkling
- 1 tablespoon baking powder
- Fine salt
- 4 tablespoons cold unsalted butter, cut into small pieces
- 1 1/3 cups heavy cream, plus more for brushing
- 1 large egg
- 1/4 cup honey
- One 16-ounce container strawberries, trimmed and chopped (about 3 cups)
- 1/3 cup mint leaves, torn, plus more for garnish
Instructions
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
- Whisk together the flour, 2 tablespoons of the sugar, the baking powder and 1/2 teaspoon salt in a medium bowl. Add the butter and work it into the flour, using your fingers or a pastry cutter, until the butter pieces are the size of small peas.
- Whisk together 1/3 cup of the cream with the egg and 1/3 cup water in a small bowl. Add to the dry mixture and stir with a wooden spoon until a stiff batter forms. Drop 6 mounds onto the prepared baking sheet, leaving about 2 inches between each biscuit. Brush with a bit of cream and sprinkle with sugar. Bake until golden brown, about 25 minutes. Cool on the baking sheet.
- While the biscuits bake and cool, combine the honey with 1/3 cup water and a pinch of salt in a small saucepot. Gently simmer, stirring, over medium heat until the honey is dissolved and the mixture is slightly thickened, about 5 minutes. Cool, and then toss in a medium bowl with the strawberries and mint. If time allows, set aside for at least 30 minutes to allow the strawberries to release their juices.
- To assemble, whip the remaining 1 cup cream with the remaining 1 tablespoon sugar to soft peaks in a medium bowl. Split each biscuit and place the bottom half on a plate. Top evenly with the berries and accumulated juices and then the whipped cream. Place the top of the biscuit on the shortcake and garnish with fresh mint.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 506 |
| Total Fat | 28 g |
| Saturated Fat | 17 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 3 g |
| Sugar | 23 g |
| Protein | 8 g |
| Cholesterol | 111 mg |
| Sodium | 503 mg |
| Serving Size | 1 of 6 servings |
| Calories | 506 |
| Total Fat | 28 g |
| Saturated Fat | 17 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 3 g |
| Sugar | 23 g |
| Protein | 8 g |
| Cholesterol | 111 mg |
| Sodium | 503 mg |
Reviews
I love old fashioned strawberry shortcake and this is such an easy recipe to follow. It’s easy make adjustments that suit individual tastes. I opted to leave out the mint, though I do love it. I had some black currant balsamic vinegar that I wanted to use to macerate the strawberries, along with the sugar and didn’t want the mint to overpower that. Turned out delicious. This is definitely a go to summertime treat for my family.
Very good
I love biscuit shortcake but have never used butter along with the cream. That is a new idea for me. Also, I do not add an egg and don’t really understand the purpose for it. What I want to know is where did all the sweet, juicy, red strawberries of times past go? The grocery invariably offers hard, white cored, sour berries that evidently have a long shelf life.
Yes and love it myself and so did everyone in my house and neighbors. Also bought over to friends in my neighborhood.
Followed recipe pretty closely. Used a little less mint. The sugar on top of the biscuits was raved about. I read it was bland, but I completely disagree. It was just the right amount of sweetness. Everyone loved it and the hint of mint really balanced it out.
Tasty
I followed the recipe as is except used 1/2 cup sugar in the biscuits as suggested by others. They came out a bit flat, but I am at high altitude and did not make adjustments. However, the flavor was very good. We felt that the strawberries had too much mint, and in the future will just simply maserate them in sugar with less mint.
It was easy enough, the texture was good, but the flavor was bland (even though I added 3 T sugar and 1/2 teaspoon almond extract). If I make it again, I plan to increase sugar to 1/2 cup and 1 t almond extract.
I used half n half instead of cream in the shortcakes, for a slightly healthier recipe. I also used 1/2 cup sugar in the mix as I like a sweeter shortcake. I added the crystalized ginger & the grated fresh ginger. Yum – the ginger lifts these to a new level & adds some zing! The texture is something inbetween a cake & a scone, maybe slightly dry.
It was very tasty and easy to make