Bellevue Japanese American Strawberry Shortcake
A simple biscuit shortcake layered with fresh strawberries and whipped cream, honoring the Japanese American farming families who grew the Eastside's strawberries before World War II.
- Prep
- 25 min
- Cook
- 18 min
- Total
- 43 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 350 kcal
Equipment
- •Baking sheet
Nutrition
Per serving, approximate
- Calories
- 350 kcal
- fat
- 18
- carbs
- 42
- protein
- 5
- calories
- 350
Instructions
- 1
Preheat your oven to 425°F.
- 2
Whisk the flour, sugar, baking powder, and salt together.
- 3
Cut the cold butter into the dry ingredients until it looks like coarse crumbs.
- 4
Stir in the cream just until a soft dough comes together.
- 5
Pat the dough on a floured surface to about 1 inch thick. Cut into 6 rounds.
- 6
Bake on a lined sheet pan for 15 to 18 minutes until golden.
- 7
Toss the sliced strawberries with a couple tablespoons of sugar. Let them sit for 20 minutes until juicy.
- 8
Split the warm biscuits in half. Layer with the juicy strawberries and whipped cream, and serve immediately.
Chef's tips
Pick the ripest, most fragrant strawberries you can find. Letting the berries sit in sugar pulls out sweet juices that soak into the warm biscuits.
Storage
Store biscuits and berries separately; biscuits keep at room temperature for 1 day.
Reheating
Warm biscuits briefly in a low oven before assembling.
Common mistakes to avoid
- •Mixing the dough too much, which makes the shortcakes tough.
- •Building the shortcakes too early, which leaves the biscuits soggy.
Serving suggestions
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