Strawberry shortcakes have been around for over 150 years. Shortcakes themselves have been around since the 1500’s. Though shortcakes are traditionally made by adding shortening or butter to a dough, King Arthur Flour’s version, shown above, is made using heavy whipping cream which makes them all the more decadent, in my opinion. (And hey – butter comes from heavy whipping cream anyway, so in a way it is like they are made with butter. Agree?)
One of the things I want in my flour is for it to be unbleached. I like to keep my ingredients as simple as possible. King Arthur’s Self-Rising Flour is unbleached. Not only that, the leavener in it to make it self-rising is aluminum-free baking powder – another big bonus for using King Arthur flour.
I was recently joined King Arthur Flour’s campaign for #BetterBiscuits. I was happy to do so knowing that I would be using KAF. Instead of making the traditional biscuit, I opted to try King Arthur’s Self-Rising Cream Biscuits for Shortcake.
I took 2 cups of King Arthur Unbleached Self-Rising Flour and combined it in a bowl with 2 tablespoons of sugar.
To that, I added 1 cup of heavy cream into which I had added 1 teaspoon of vanilla. I stirred until all of the flour was moistened, then I started kneading the dough. I patted it out into a circle and brushed it with some more heavy cream (the original recipe calls for melted butter – I sometimes stray) and sprinkled it with some sugar.
Using a biscuit cutter, I cut the dough and placed the biscuits on my baking stone and baked them for about 12 minutes.
I removed them from the oven and let them cool. Then I sliced them and placed a small layer of whipped cream on the bottom biscuit, added some sliced strawberries, and re-placed the top.
- 2 cups King Arthur Unbleached Self-Rising Flour
- 2 Tablespoons sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 to 2 Tablespoons milk
- 1 to 2 Tablespoons melted butter, optional, for brushing on top
- Coarse white sparkling sugar or cinnamon sugar, optional, for topping
- Preheat oven to 425 degrees.
- Combine flour and sugar in a large bowl.
- In a separate container, mix vanilla extract with heavy cream.
- Make a well in flour and pour in cream mixture. Stir until all of the flour is moist. (You can add a little bit more of heavy cream if needed.)
- Knead dough on a lightly floured surface. Pat dough into a 7-inch circle.
- Brush melted butter on top and sprinkle with sugar, if desired.
- Bake for 12 to 16 minutes, or until tops are golden brown.
- Remove from oven and allow to cool.
- Slice biscuits in half and layer bottom half with whipped topping and strawberries. Place top half of biscuit on top.
***Click here to go to King Arthur Flour's website for the original recipe.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 337 Total Fat: 14g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 42mg Sodium: 406mg Carbohydrates: 50g Net Carbohydrates: 0g Fiber: 3g Sugar: 23g Sugar Alcohols: 0g Protein: 4g