Strawberry Shortcakes With Sweet Cream Cheese Biscuits
Makes 6 servings
- 1 pint fresh strawberries, hulled and quartered
- 4 tablespoons sugar, divided
- 2 cups self-rising flour
- Pinch kosher salt
- 4 ounces cream cheese, softened and cubed
- 5 tablespoons frozen salted butter, grated
- ½ cup whole milk
- Perfect Whipped Cream (recipe follows)
- Preheat oven to 475°.
- In a small bowl, toss together strawberries and 2 tablespoons sugar. Refrigerate until ready to use.
- In a medium bowl, whisk together flour, salt, and remaining 2 tablespoons sugar. Using a pastry blender, cut in cream cheese and butter. Add milk, and stir just until combined.
- Dust a pastry cloth or paper towels lightly with flour. Turn out dough onto floured cloth, and knead gently until smooth, about 3 turns. Fold each side of dough into the center. Lightly flour a rolling pin, and roll dough to ½-inch thickness. Using a 3-inch round cutter, cut dough without twisting cutter. Place biscuits on an ungreased rimmed baking sheet.
- Bake until light golden brown, 10 to 12 minutes.
- To assemble, split open biscuits. Top bottom halves with strawberries and some of their juices and a dollop of Perfect Whipped Cream. Place a biscuit top on each stack, and repeat layering of strawberries, strawberry juices, and a final dollop of Perfect Whipped Cream. Spoon more strawberry juices over Perfect Whipped Cream, and serve.
Perfect Whipped Cream
Makes 2 cups
- 1 cup cold heavy whipping cream
- 2 tablespoons confectioners’ sugar
- ½ teaspoon vanilla extract
- Place the bowl and whisk attachment of a stand mixer in freezer for 15 minutes before whipping cream.
- In the cold bowl of a stand mixer fitted with the cold whisk attachment (or using a hand mixer), beat cream, confectioners’ sugar, and vanilla, beginning at low speed and gradually increasing to high speed. Beat until stiff peaks form, being careful not to overmix, about 5 minutes.