Classic Strawberry Shortcake

This was one of my father's favorite desserts, and every bite brings back wonderful summertime memories. While this recipe takes a little more time and effort than the store-bought version, the results are absolutely worth it. Skip the packaged shortcuts and make Strawberry Shortcake completely from scratch with tender homemade shortcake biscuits, fresh juicy strawberries, and our delicious Strawberry Danish Dessert Sauce. The combination of sweet berries, rich sauce, and homemade biscuits creates a dessert that is truly unforgettable. Trust me—you won’t be sorry!

Ingredients

• FOR THE SHORTCAKE BISCUITS:
• 2 cups unbleached all-purpose flour
• 3 Tbsp cornstarch
• 1 Tbsp baking powder
• 1/4 tsp baking soda
• 2 Tbsp granulated sugar
• 1 tsp salt
• 10 Tbsp cold unsalted butter, quartered into 1/4-inch cubes
• 2 Tbsp turbinado sugar (or Raw Sugar)
• 3/4 cup buttermilk
• FOR THE STRAWBERRIES & WHIP TOPPING:
• 2 pounds fresh strawberries, trimmed and sliced 1/4-inch slices
• 2/3 cup Strawberry Danish Dessert Mix 15lb (Item #290300)
• 2 cups water
• 2 cups prepared Dutch Whip Premium topping (Item #183108)

Instructions

1. MAKE THE SHORTCAKE BISCUITS:
2. Preheat your oven to 425° and line a rimmed baking sheet with parchment or a silicone mat.
3. In a medium mixing bowl, measure and add; unbleached all-purpose flour, cornstarch, baking powder, baking soda, sugar and fine salt. Whisk to combine.
4. Add in the cubed, cold unsalted butter. Using a pastry blender or fork, rub the butter into the flour. Stop once the mixture is coarse with pea-size clumps of butter throughout.
5. Pour in the buttermilk and use a rubber spatula to stir until the mixture comes together and forms a shaggy dough. If you’re noticing a bit of dry ingredients in the bottom of the bowl, go ahead and add 1 extra tablespoon of buttermilk.
6. Divide the dough into 8 equal portions and roughly shape into 8 roughly-shaped balls. The less perfect the ball, the better it will turn out once baked.
7. Place the balls onto your prepared pan, sprinkle with 2 tablespoons of turbinado sugar. I gently press on the balls a little to flatten them a little. This way they hold more of the sugar.
8. Bake for 12 to 14 minutes on the middle rack of your preheated oven. Rotate the pan halfway to insure even baking and browning.
9. Remove and let cool slightly.
10. MAKE THE STRAWBERRIES:
11. While the shortcake biscuits are baking, prepare the strawberry danish.
12. Stir 2/3 cup Strawberry Danish Dessert mix into 2 cups cold water in medium-size saucepan.
13. Bring to full boil. Boil 1 minute, stirring constantly. Cool slightly.
14. Fold in sliced fresh strawberries. Stir well to combine and set off to the side for at least 10 to 15 minutes.
15. TO ASSEMBLE:
16. Use a serrated knife and cut the shortcake biscuits in half horizontally.
17. Spoon some of the strawberry topping over top of the bottom half of the biscuit, spilling some it onto the plate.
18. Next, top with a dollop of Dutch Whip Topping and replace the top half of the biscuit.
19. Add a second dollop of Dutch Whip and a small spoonful of strawberries.
20. Serve immediately.

Notes

Buy Strawberry Danish Dessert (Item #290300) and Premium Dutch Whip Topping (Item #183108) at dutchvalleyfoods.com!