Big Strawberry Shortcake
This very Big Strawberry Shortcake cake consists of two gigantic biscuits layered with fresh juicy strawberries and fluffy whipped cream. This gorgeous and simple spring dessert is perfect for any brunch, get together or Easter.
Servings: 8
Cost: $9
Equipment
- 1 box grater
- 2 (8-inch) cake pans
Ingredients
Big Biscuit:
- 4 cups all-purpose
- 1 1/2 tablespoons baking powder
- 2 teaspoons baking soda
- 1/3 cup granulated sugar
- 2 teaspoons kosher salt
- 1 1/4 cup unsalted butter very cold
- 1 cup heavy cream cold and shaken
- 2 large eggs
Egg Wash:
- 1 large egg
- 1 tablespoon milk or water
Whipped Cream:
- 3/4 cup heavy cream
- 3 tablespoons powdered sugar sifted
For Assembly:
- 1 pint strawberries hulled and sliced
- 1/4 cup granulated sugar
Instructions
To Make the Big Biscuits:
- Preheat oven to 400 degrees F. Line two 8-inch cake pans with parchment. OR you can also do this on a parchment-lined baking sheet.
- In a medium bowl, add the flour, baking powder, baking soda and salt; mix until combined. Using a box grater, grate the butter atop. Transfer to the freezer to chill for about 10 minutes.
- Meanwhile, in a measuring cup, measure out the heavy cream and crack in the two eggs. Whisk until combined. Remove the bowl from the freezer and create a well in the center. Pour the heavy cream mixture into the flour mixture; mix until combined. Lightly flour your counter and dump the almost-mixed-dough onto it. Knead the biscuit dough a few times, 4 to 5 times until it comes together.
- Divide the dough in half. Transfer the first half to the cake pan and press until it almost reaches the edge. (Mine were more like 7-inches in diameter. It should be about 3/4-inch thick.)
- Repeat with the second half of dough. If you’re free-forming it, do the same thing but transfer it to the parchment-lined baking sheet. Do your best to make them the exact same size. Whisk together the egg wash ingredients (egg + water or milk) and brush the tops of the big biscuits with it. Transfer to the oven to bake for 15 to 17 minutes, until the tops are golden brown. Remove and allow to cool to room temperature.
To Make the Whipped Cream:
- Pour the heavy cream into a large bowl. Pour in the powdered sugar. Beat until very soft peaks form, about 2 minutes.
To Assemble the Strawberry Shortcake:
- Using a bread knife, slice the two biscuits in half, trying your hardest to cut it in half. Place the first bottom layer on a plate or cake stand.
- Add an even layer of strawberries side-by-side. Top with a few tablespoons of whipped cream (you can eyeball this measurement) and spread it out into an even layer so it reaches the edges of the strawberries.
- Repeat until you’ve worked your way through all of the biscuit layers. Top with a generous dollop of whipped cream and a few strawberries. Slice it up (it’ll be messy!) and serve in bowls.
Notes
Tips and Tricks:
- The biscuits are fragile. I like to make sure they're totally cooled before slicing them in half.
- To Make Ahead. Make the biscuit dough, form them into the big biscuit shape. And wrap in plastic wrap. Transfer to the freezer and then bake from frozen. I like to add a few more minutes onto the bake time.
Nutrition
Serving: 6g | Calories: 582kcal | Carbohydrates: 46g | Protein: 9g | Fat: 41g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 683mg | Potassium: 415mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1461IU | Vitamin C: 35mg | Calcium: 149mg | Iron: 3mg
