Strawberry shortcakes are nothing revolutionary or groundbreaking. Of this, I am completely aware. But it always pays off to have an ace up your sleeve. A recipe that you know is not only fool-proof but universally appealing. These strawberry shortcakes fit that bill.
I really think it is the fresh whipped cream that add a little oomph to them. You can used the canned stuff if you really want but trust me, you are better off putting in the little extra effort to make it from scratch. Nothing beats real whipped cream on top of fresh strawberries on top of flaky biscuits.
- For shortcakes:
- ½ cup white whole wheat flour
- ½ cup all-purpose flour
- 2 tsp. sugar
- 2 tsp. baking powder
- 4 ounces cream cheese, cut into cubes
- ⅓ cup milk
- To assemble stacks:
- 6 to 8 strawberries, cut into slices
- whipped cream
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
- In a food processor, pulse flour, sugar and baking powder until combined. Add in cream cheese and pulse until the mixture forms crumbs. Add in milk and pulse until the mixture comes together.
- Turn the dough onto a clean, floured surface. Flatten it with the palm of your hand until it is about ½ inch thick.
- Using a small, round biscuit cutter, cut out the dough until there is none remaining. Place the rounds onto the baking sheet.
- Bake for 12 to 15 minutes until lightly golden. Allow to cool. Cut your shortcakes in half.
- On the bottom half, layer 2 to 4 strawberry slices. On top of the strawberries, place a dollop of whipped cream.
- Top with the other shortcake half. Repeat with remaining cakes.