Add a Pinch Cookbook Giveaway

Add A Pinch Cookbook

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)
  1. Preheat oven to 475°.
  2. In a small bowl, toss together strawberries and 2 tablespoons sugar. Refrigerate until ready to use.
  3. 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.
  4. 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.
  5. Bake until light golden brown, 10 to 12 minutes.
  6. 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
  1. Place the bowl and whisk attachment of a stand mixer in freezer for 15 minutes before whipping cream.
  2. 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.