Strawberry Shortcake
Tender buttermilk biscuits split and filled with juicy strawberries in their syrup and whipped cream.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
Strawberry shortcake is a summer dessert in most of the country, but in Central Florida it belongs to late winter, when the strawberry fields around Plant City are at their best. The shortcake is a lightly sweet buttermilk biscuit, split while warm or cool and filled with sliced strawberries sitting in their own red syrup, then crowned with softly whipped cream.
The Thermomix® TM7™ cuts the cold butter into the flour and brings the biscuit dough together in seconds, without overworking it. While the biscuits bake, it blends part of the strawberries with sugar into a quick syrup for the sliced berries, and at the end it whips the cream.
Made in the Thermomix® TM7™
Strawberry Shortcake
Makes: 8 shortcakes
- Prep30 min
- Cook18 min
- Total1 h 15 min
- Serves8
Ingredients
Biscuits
Strawberries
Whipped cream
Instructions
- Preheat the oven to 220°C (425°F) and line a baking sheet with parchment paper.
- Place the flour, sugar, baking powder, salt and cold butter in the mixing bowl and chop 6 sec/speed 5, until the butter is the size of peas. Add the buttermilk and mix 10 sec/reverse/speed 3, helping with the spatula, just until a shaggy dough forms.
- Turn the dough out onto a floured counter, pat it 2.5 cm (1 in) thick, fold it in half and pat it out again, twice. Cut 8 rounds with a 7.5 cm (3 in) cutter, pressing straight down, and reshape the scraps once. Place them on the baking sheet, brush with cream and sprinkle with coarse sugar.
- Bake for 15 to 18 minutes, until golden. Let them cool on a rack.
- Meanwhile, slice 700 g of the strawberries into a bowl and toss them with 45 g of the sugar (3 1/2 tbsp). Rinse the mixing bowl.
- Place the remaining 200 g of strawberries, the remaining 25 g of sugar (2 tbsp) and the lemon juice in the mixing bowl and blend 15 sec/speed 7. Pour this syrup over the sliced berries, stir and let them sit for 20 to 30 minutes.
- Wash and dry the mixing bowl well. Insert the butterfly whisk, add the cold cream, powdered sugar and vanilla, remove the measuring cup and whip 1-2 min/speed 3.5, watching through the lid opening, until soft peaks form.
- Split the biscuits in half. Spoon strawberries and syrup over each bottom half, cover with the top, add a big spoonful of whipped cream and a whole strawberry.
Tips
- Florida strawberries are at their peak from December to March, the best time to make this dessert.
- No buttermilk? Stir 15 g lemon juice (1 tbsp) into 240 g whole milk (1 cup) and let it sit 5 minutes.
- Biscuits are best the day they are baked. Store the berries and cream separately in the fridge and assemble each shortcake just before serving.
