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2. To make the shortcakes. Preheat the oven to 425 degrees F. 3. In a food processor, pulse the flour, baking powder, sugar, and salt until incorporated, about 5 pulses. Add the butter and pulse until incorporated but with lots of pea-size pieces, 10 to 15 pulses (make sure not to overprocess).

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Join Molly Baz in the Bon Appétit Test Kitchen as she makes Basically's strawberry shortcake with cream. Check out the recipe here:.

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Split the dough into six rectangles, transfer to a parchment-lined baking sheet, and sprinkle the tops with granulated sugar. Chill in the freezer for 10 minutes, then bake. While the shortcakes are baking, prepare the macerated strawberries by combining halved strawberries, freshly squeezed lemon juice, and granulated sugar in a bowl.

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Cool, then store in an airtight container. Reheat the biscuits in the microwave, one at a time, for 5 to 10 seconds. Wash and cut the strawberries up to a day ahead; refrigerate. About 20 minutes before serving, add the sugar and macerate the strawberries. You can make the whipped cream up to an hour ahead of time.

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Prepare a 9 x 13-inch cake pan with parchment paper as handles and baking spray; set aside. In a medium bowl, whisk the flour, baking powder, and salt. Set aside. Cream the butter and 1 1/3 cups of granulated sugar in a large bowl using an electric mixer. Add eggs and vanilla extract and beat well.

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Start with the strawberries: Stir the strawberries and 1/4 cup (50g) granulated sugar together in a large bowl. Cover and set in the refrigerator until ready to use. This time allows the strawberries to release their delicious juices. Make the biscuits: Preheat oven to 400°F (204°C).

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In a medium bowl, whisk the flour, sugar, baking powder, baking soda, salt, and 1 teaspoon lemon zest. Cut the butter into 1/2-inch pieces and use a pastry cutter to cut it into the flour mixture. Add the ¾ cup buttermilk to the flour and stir until all the buttermilk has just absorbed. Do not overstir.

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Molly Makes Strawberry Shortcake. Join Molly Baz in the Bon Appétit Test Kitchen as she make Basically's strawberry shortcake with cream. Strawberries are a classic choice for this summertime dessert, but if there are other fresh berries out there callin' your name, by all means, use those instead.Get the recipe: Simple Strawberry Shortcakes.

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Join Molly Baz in the Bon Appétit Test Kitchen as she make Basically's strawberry shortcake with cream. Strawberries are a classic choice for this summertime.

Strawberry Shortcake

Instructions. Make the Strawberry Filling. In a large bowl, mix together the strawberries, honey and lemon juice. Cover and refrigerate until ready to use. Make coconut whipped cream, if using and refrigerate. Make the biscuits: Preheat oven to 425°F. Mix the flour, baking powder, and salt together in a large bowl.

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Join Molly Baz in the Bon Appétit Test Kitchen as she make Basically's strawberry shortcake with cream. Strawberries are a classic choice for this summertime dessert, but if there are other fresh berries out there callin' your name, by all means, use those instead. And if you've never made homemade whipped cream before, you're in for a treat—it's so good, you could skip the shortcakes.

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For the shortcakes: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Whisk the heavy cream, sour cream and vanilla in a small bowl; refrigerate until ready to use.

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In the bowl of a stand mixer, whip the heavy cream, sugar, vanilla, and pinch of salt together until the cream reaches stiff peaks. To assemble the shortcakes, cut the biscuits in half horizontally. Spoon the strawberries over the bottom of the biscuit and add a dollop of whipped cream. Top with the other biscuit half.

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For the Biscuits. Preheat the oven to 425°F and set an oven rack in the middle position. Line a 13x18-in baking sheet with parchment paper. In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, granulated sugar, and salt. Add the pieces of cold butter.