For dough:
2 cups flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
4 tsp sugar
1/2 cup butter, cold and cut into small pieces
Lemon zest of one lemon
3/4 cup sour cream
1/3 cup cream
For fruit:
1 1/2 lbs strawberries (or any fruit really)
3 Tbsp sugar
2 Tbsp lemon juice (from half a lemon)
Whipped cream:
1 2/3 cream
1 tsp vanilla
3 Tbsp sugar
pinch of salt
1/4 cup sour cream
DOUGH
1. Set oven to 400 degrees F and line baking sheet with parchment paper (or use a silpat). Place flour, baking powder, baking soda, salt and lemon zest in a bowl. Mix.
2. Cut butter into small pieces and mix into flour mixture with fingers making pea-sized bits and flat pieces while mixing.
3. In a separate bowl, whisk cream and sour cream together.
4. Create a well in the dry ingredients and pour the cream/sour cream mixture into the well. Mix (but don’t overmix!).
5. Pat the dough into a square 1” thick. Cut it into four pieces. Stack the pieces on top of each other and flatten making a rectangle about 8”x4”. Cut into eight pieces. Sprinkle with a pinch of sugar per biscuit.
6. Place biscuits on baking sheet and then in the freezer for 10 minutes to ensure biscuits rise instead of splay when baking.
7. Bake for 20-22 minutes.
FRUIT
8. Cut up fruit and mix together with sugar and lemon juice. Let sit while biscuits bake.
WHIPPED CREAM
9. Using an electric mixer (or your most powerful arm), whisk together the cream with vanilla and sugar added. When almost mixed to the point where peaks are beginning to form, add the sour cream and whip to peaks (I prefer to mix a bit beyond this, but do what you like).
PLATE
10. Let the biscuits cool for 15 minutes. Cut the biscuits in half with a serrated knife. Place whipped cream then strawberries on bottom half (be generous), then top with the other half.
11. Enjoy!
This recipe is adapted from bonappetit’s recipe of
Simple Strawberry Shortcake. 