Once sunshine and warm weather hit in the spring, strawberry shortcake becomes the perfect sweet treat for pretty much any gathering. It is easy to make, and can be as fancy or as simple as you like. This version is perfect for Memorial Day and 4th of July thanks to the red, white, and blue colors of the ingredients. But it’s equally welcome on a regular weeknight when the only thing you’re celebrating is the end of a great day. The homemade, vanilla-scented biscuits taste best when just barely cooled to room temperature.
- 1 3/4 c. All-Purpose Flour
- 1/3 c. Vanilla Sugar
- 2 t. Baking Powder
- 1/4 t. Baking Soda
- 1/4 t. Salt
- 1/3 c. Butter, Cold
- 1 Egg
- 1/2 c. Milk
- 1/3 Sour Cream
- Coarse Sugar for Sprinkling on Top (Optional)
- 1 lb. Strawberries, Washed and Green Tops Cut Off
- 1 c. Raspberries, Washed
- 1 c. Blueberries, Washed
- 1/4 c. Granulated Sugar
- Sweetened Whipped Cream
Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat. In a large bowl, combine dry ingredients.
Cut the cold butter into chunks and add the butter to the dry ingredients. You can use an old-fashioned pastry cutter to "cut" the butter in, or do what I do: use your hands. I pick up handfuls of butter and flour mixture, smoosh them together, then crumble them into the bowl. Repeat until the mixture looks like wet sand and there aren't any huge chunks of butter left.
In a medium bowl or large measuring cup, combine the wet ingredients, whisking or stirring until smooth.
Add the wet ingredients to the dry ingredients, stirring until just combined.
Scoop the dough into 6 equal portions, between 1/3 and 1/2 cup each, onto the parchment-lined baking sheet. I used my big cookies scoop, which holds 3 oz. If you like, you can sprinkle the tops with coarse sugar just before popping them in the oven.
Bake the vanilla biscuits for 12-15 minutes. The tops should be golden and the biscuits should look dry, not doughy. Remove from the oven and set aside to cool.
While the biscuits are baking, prepare the triple berry topping. Place the strawberries in the bowl of a food processor and pulse very briefly until coarse chopped. Scoop the strawberries into a medium bowl.
Add the raspberries, blueberries, and remaining sugar to the strawberries. Stir, cover, and refrigerate until ready to serve. If you prefer to have your blueberries coarsely chopped like the strawberries, add the to the food processor bowl along with the strawberries in Step 7. The raspberries will most likely smoosh on their own while you stir, so there's no need to add them to the food processor.
When the vanilla biscuits have cooled to warm room temperature, split each one in half like a hamburger bun. Top the biscuits with the triple berry topping and sweetened whipped cream, and garnish with patriotic picks. Eat immediately!