These Strawberry Shortcakes are made using King Arthur Self-Rising Flour and sprinkled with coarse sugar.
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 below, 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.
How To Make Strawberry Shortcakes
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.
King Arthur Flour Self-Rising Biscuits For Shortcake
- 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.