Susan's Strawberry Shortcake
For her strawberry shortcake, Susan Spungen suggests baking the biscuits earlier in the day and then assembling the homey dessert just before serving.
- Servings: 12
Source: Martha Stewart Weddings, Summer 2002
- 2 pints strawberries, hulled
- 1/2 cup sugar
- 2 tablespoons fresh lemon juice
- 4 cups all-purpose flour, plus more for work surface
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons salt
- 1 cup (2 sticks) chilled unsalted butter, cut into pieces
- 2 cups buttermilk
- 1 cup heavy cream
- 1 cup creme fraiche
- 1 vanilla bean, split and scraped
- 2 tablespoons confectioners' sugar, plus more for dusting
Cut strawberries in half or quarters, depending on size. Place in large bowl; toss with 1/4 cup sugar and the lemon juice. Let stand, covered, at room temperature 2 hours, or until juicy.
Preheat oven to 375 degrees. In a large bowl, whisk together flour, baking powder, baking soda, salt, and remaining 1/4 cup sugar. Add butter; cut in with pastry blender or two knives just until mixture resembles coarse meal.
Add buttermilk, and stir just until mixture comes together; batter will be sticky. Transfer to a lightly floured work surface, and pat to be about 1 inch thick. Use a 2 1/2-inch round biscuit or cookie cutter to cut biscuits as close together as possible. Reroll scraps, and cut out.
Transfer to a baking sheet; bake about 25 minutes, or until golden brown. Transfer to a wire rack to cool.
Place the heavy cream, creme fraiche, vanilla-bean scrapings, and confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat until soft peaks form, about 3 minutes. Place in refrigerator until ready to serve.
To serve, slice biscuits in half horizontally; place on plates. Spoon strawberries and juice onto bottoms of biscuits; top with whipped cream, and replace biscuit tops. Dust with confectioners' sugar.