Fresh Strawberry Shortcake, Watsonville Style
Buttery biscuits layered with whipped cream and sweet strawberries from the fields around Watsonville, one of the nation's top strawberry-growing regions.
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 390 kcal
Equipment
- •Baking sheet
- •Pastry cutter
Nutrition
Per serving, approximate
- Calories
- 390 kcal
- fat
- 22
- carbs
- 44
- protein
- 6
- calories
- 390
Instructions
- 1
Toss the sliced strawberries with a few tablespoons of sugar. Let them sit for 30 minutes to make a sweet syrup.
- 2
Whisk together the flour, sugar, and baking powder in a bowl.
- 3
Cut in the cold butter until the mixture looks like coarse crumbs.
- 4
Stir in 2/3 cup heavy cream just until a soft dough forms.
- 5
Pat the dough out and cut it into rounds. Place the rounds onto a sheet pan.
- 6
Bake at 425°F for 15-18 minutes until golden.
- 7
Beat the remaining cream with powdered sugar until soft peaks form.
- 8
Split the warm biscuits in half. Layer them with the juicy strawberries and whipped cream.
Chef's tips
Soak the strawberries in sugar ahead of time to draw out their juices for a syrupy topping. Keep your butter cold when making the biscuits for the flakiest texture.
Storage
Store biscuits and strawberries separately; assemble just before serving.
Reheating
Warm biscuits briefly in the oven if desired before assembling.
Common mistakes to avoid
- •Overworking the biscuit dough, making it tough
- •Assembling too far ahead, making biscuits soggy
Serving suggestions
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