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Strawberry Shortcake

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Strawberry Shortcake

Nothing says summer like strawberries stacked on cakes with sweet cream. The biscuits made from our Pie Crust Mix are rich and buttery, and bake to a crunch at the edges. They pair up perfectly with lightly sweetened whipped cream and juicy, sweet strawberries. Drooling yet? These tender biscuits are a love note dessert in the making.

Serves 6

Ingredients

For the shortcake biscuits:

For the strawberries:

  • 3 pints strawberries
  • ¼ c. sugar or sugar substitute 

For the whipped cream:*

  • 2 c. heavy cream 
  • ¼ - ⅓ cup powdered sugar or sugar substitute 
  • 1 teaspoon GF vanilla

*Dairy-free whipped cream recipe below.

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    Directions

    Make the Shortcake
    1. Preheat the oven to 425°F. Place a rack in the middle position. Line a baking sheet with a baking mat or parchment paper.
    2. Cut the butter into small pieces and freeze for 15 minutes.
    3. Combine 2 cups of MinusG’s Pie Crust Mix, sugar, baking powder, and salt in the bowl of a food processor. Pulse a few times to mix the ingredients.
    4. Add the chilled butter pieces to the food processor. Pulse 10 to 12 times, until the butter pieces are no larger than a pea.
    5. Pour ½ cup of the heavy cream over the flour-butter mixture and pulse 1 to 2 times to incorporate. Add the remaining cream and pulse 4 to 5 times, until the cream has been incorporated and the biscuit dough looks shaggy and lumpy.
    6. Turn the dough out onto a lightly floured surface, and press it together. Flatten into a rectangle with floured hands. Fold the dough into thirds and press into another rectangle. Repeat this step again then press and pat it down to a rectangle roughly ¾-inch thick.
    7. Cut into 6 biscuits and brush the tops with cream or butter. This gives them a golden crust. Transfer the biscuits to the prepared baking sheet. And Bake for 12 to 15 minutes, until puffed and lightly golden on top. 

    Prepare Strawberries

    1. Meanwhile, wash the strawberries and pat dry. Remove the stems, then slice or chop them into small pieces. Pour the sugar over the strawberries. Stir to combine. They will give off juice and create a syrupy liquid.
    2. Mash about ⅔ of the strawberries in a seperate bowl, and let them sit for another 30 minutes. 

    Make the Whipped Cream

    1. Whisk the cream with a hand mixer in a high sided bowl or stand mixer with a whisk attachment until the liquid begins to thicken.
    2. Add Powdered sugar and vanilla and mix until the cream holds stiff peaks. The cream should look thick and glossy, and hold its shape when you lift the blender. Don't over-blend. Stop if you see any hint of graininess.

    Assemble the Strawberry Shortcakes

    1. Divide the shortcakes in half and place on serving plates. Spread the strawberries over the bottoms and be sure to include the sweet juices. 
    2. Add a dollop of sweetened whipped cream on top of the strawberries and cover with the top crust. Gently press together. Top with more strawberries and whipped cream. Finish by topping with the cut strawberries. Enjoy!

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    Dairy-free whipped cream recipe

    Ingredients 

    • 2 cans whole fat Thai coconut milk
    • 2 Tbsp sugar or sugar substitute (sweeten to taste)
    • 1 Tbsp GF vanilla

     Directions

    1. Set the mixing bowl of stand mixer or hand held mixer into the freezer for 10 minutes. 
    2. Open can of coconut milk upside down and pour off the liquid into a bowl for smoothies later. 
    3. After the 10 min. Remove cold bowl from freezer and spoon the solid coconut fat into the mixing bowl. 
    4. Using a hand-held beater or the whisk attachment of a stand mixer, whisk together the coconut fat, sugar, and vanilla together until the cream holds stiff peaks. The cream should look thick and glossy, and hold its shape when you lift the beater.

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