Strawberry Shortcake w/ Sweet Cream Cheese Biscuits

By srumbel

Strawberry Shortcake Recipe - Strawberry Shortcake with Sweet Cream Cheese Biscuits make a simple, yet scrumptious dessert recipe perfect for spring and summer!
from addapinch.com

Ingredients

• 1 1 1 pint fresh strawberries hulled and quartered
• 1/4 1/4 1/4 cup sugar
• 2 2 2 cups self-rising flour + more for dusting
• 1 1 1 pinch kosher salt
• 4 4 4 ounces cream cheese at room temperature, cut into chunks
• 5 5 5 tablespoons frozen, salted butter grated
• 1/2 1/2 1/2 cup whole milk
• Perfect Whipped Cream
• 1 1 1 cup cold heavy whipping cream
• 2 2 2 tablespoons sugar, honey, or maple syrup
• 1/2 1/2 1/2 teaspoon vanilla or other flavorings or liquors

Details

Preparation time 10mins
Cooking time 20mins

Preparation

Step 1

Preheat oven to 475º F.

Toss together the strawberries and 2 tablespoons of the sugar in a small bowl. Refrigerate while you make the biscuits and whipped cream and until ready to serve.

Combine the remaining 2 tablespoons of sugar, the flour, salt, cream cheese, and butter with a pastry blender in a medium bowl. Pour in the milk and stir until just well combined.

Dust a pastry cloth (or paper towels) lightly with flour. Turn the dough onto the floured cloth and knead gently about 3 turns. Fold each side of the dough into the center. Lightly flour a rolling pin and roll the dough ½-inch thick. Cut out rounds of the dough using a 3-inch cutter, taking care not to twist the cutter. Place the biscuits on an uncreased rimmed baking sheet and bake until light golden brown, about 10 to 12 minutes.

Assemble each of the shortcakes. Split open the sweet cream cheese biscuits and top the bottom halves with the strawberries and some of their juice and a dollop of whipped cream. Place a biscuit top on each stack and repeat the layering of the strawberries, juices and whipped cream. Spoon more strawberry juices over the whipped cream and serve.

Yield: 6

Perfect Whipped Cream



Place mixer bowl and whisk in freezer for at least 20 minutes to chill.

Pour heavy whipping cream, sugar and vanilla into the cold bowl and whisk on high speed until medium to stiff peaks form, about 1 minute.

Do not over beat.