I should also try and communicate to you just how good these taste. I wish I could reach through my computer screen and stuff at least one bite into every single one of your mouths and then you would just know. I think it has something to do with the orange juice soaked strawberries...or maybe its the hand whipped cream.... or the warm sweet biscuit... I don't know, but this is a trifecta of perfection for me. Growing up we always had strawberry shortcake with cool whip and sponge cakes (you know those spongy little discs you can buy pre-packaged?) When I first saw the biscuit instead of the spongecake I had a hard time wrapping my mind around it and actually turned my noise up to it--- but now? Now I will NEVER eat a spongy disc AGAIN in my life.
Please try this, and dance and sway as you taste the first bite. And cry tears of joy as you lick your plate clean. And as usual, YOU'RE WELCOME! duh!
The Best Strawberry Shortcakes | Serves 6
Ingredients/For the Strawberries:
3 cups very ripe strawberries
1/4 cup sugar
3/4 cup orange juice
2 tsp orange blossom water (optional)
For the Shortcakes:
2 cups flour
3 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
5 tbsp cold butter, cut into 1/4 inch pieces
1 cup heavy cream plus 1 tbsp
1/2 tsp vanilla extract
1 tbsp powdered sugar plus more for dusting (optional)
To prepare the strawberries, roll them on paper towels to blot off extra moisture. Trim the stem, remove the core, cut off any bad spots and then cut lengthwise into quarters. Sprinkle with the sugar and add orange juice and blossom water. Toss well and let sit for 30 minutes, stirring occasionally. *Jonathan takes about 1/4 of the berry mixture and mashes them in a bowl and then mixes the solid pieces and mashed pieces together which just makes it perfect!
Meanwhile make your shortcakes: Preheat oven to 375. Combine flour, sugar, baking powder and salt in mixing bowl and stir with a fork. With a fork and your fingers, mix in butter until it is broken down in unevenly sized pieces, the largest being no bigger than a pea. Pour in the 1 cup of cream all over the mixture. Mix quickly with a wooden spoon or an electric mixer on low speed until the dough starts to come together The dough should look and feel sticky in spots. Turn the dough out onto a lightly floured surface. Dust the top lightly with flour and then using a rolling pin, roll the dough out into a rectangle. Using a sharp knife cut into six squares. Arrange the squares on a baking sheet about 2 inches apart and brush the tops with 1 tbsp cream. Bake until they rise and are golden brown, about 20-25 minutes. Let cool.
While those are in the oven, mix up the topping. Using a whisk or electric mixer on medium-low whip the 1 1/2 cup cream in a large bowl with vanilla and 1 tbsp powdered sugar until soft peaks form when the whisk is lifted. Cover and refrigerate until you are ready to use it.
To serve split the biscuits horizontally, and spoon heaping amounts of strawberry and topping. Place biscuit half on top and spoon on additional strawberries and topping. Dust with powdered sugar if desired.