Strawberry Shortcakes
Source: MarQuita, That's My Jam
This recipe was demonstrated at the Foodwise Classroom on August 17, 2024.
Serves 6
INGREDIENTS
2 cups all-purpose flour, spooned into measuring cup
¾ cup buttermilk
3 tablespoons cornstarch
1 tablespoon baking powder
¼ teaspoon baking soda
2 tablespoons turbinado sugar
2 tablespoons granulated sugar
1 teaspoon salt
10 tablespoons cold unsalted butter, cut into 1⁄2-inch chunks
¾ cup buttermilk
2 pounds strawberries, hulled and sliced ¼-inch thick
3 to 4 tablespoons That’s My Jam Strawberry Vanilla Jam
3 tablespoons granulated sugar
1½ cups heavy cream
PREPARATION
- For the biscuits, preheat the oven to 425°F and set an oven rack in the middle position. Line the baking sheet with parchment paper.
- In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, granulated sugar, and salt.
- Add the pieces of cold butter. Use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized clumps of butter within. Add the buttermilk and stir with a rubber spatula until the dough comes together.
- With floured hands, form the dough into 8 balls and place on the prepared baking sheet. (Slightly smaller than a baseball.) Sprinkle the tops with the turbinado sugar. Bake for 13 to 15 minutes, until the biscuits are golden.
- In the meantime, put one-third of the berries in a medium bowl and, using a potato masher or a fork, mash them into a chunky purée. Mix in the remaining berries, along with the jam. Let the berries sit at room temperature for about 10 minutes.
- In the bowl of an electric whisk, whip the heavy cream until soft peaks form. Sprinkle the granulated sugar over the cream and beat until soft peaks return. Do not overbeat.
- To assemble the shortcakes: Using a serrated knife, split the biscuits in half horizontally. Spoon about three-quarters of the macerated berries and their juice evenly over the biscuit bottoms. Let some of the berries spill out onto the plate. Top with a generous dollop of whipped cream and cover each with a biscuit top. Spoon more berries and cream over each shortcake and serve immediately.
