One of my favorite things in the world is a delicious, flaky biscuit. And when it comes to how to use one, strawberry shortcake is an obvious choice. The juiciness of the strawberries and the lightness of the cream are complemented well by the addition of sweet guava jam.
Technique tip: Make sure to use very cold butter for the biscuits.
Swap option: Use 10% whole-grain flour for a pop of flavor.
- 512 grams (4 cups) all-purpose flour
- 100 grams (3/4 cup) whole-grain/wheat flour
- 100 grams (1/2 cup) sugar
- 12 1/4 grams (3 teaspoons) salt
- 20 grams (1½ tablespoons) baking powder
- 437 grams (4 sticks) frozen butter, cubed
- 255 grams (1 cup) buttermilk
- milk, for brushing
- 8 cups strawberries, sliced
- 8 ounces (1 cup) guava jam, divided
- 12 ounces (1½ cups) heavy cream
- 2 teaspoons vanilla extract
For the biscuits:1.
Sift together the flours, sugar, salt and baking powder.2.
Add frozen butter and cut into flour until crumbly.3.
Add buttermilk and then mix until just together. Knead briefly and pat down.4.
Cut dough in half, stack on top of each other and then roll out. Fold into thirds. Repeat rolling and folding 4 more times.5.
Roll dough into a roughly 6- by 8-inch rectangle and cut into 6 thick biscuits. Place into the fridge for 48 hours, covered, then freeze.6.
When ready to bake, preheat oven to 450 F.7.
Brush frozen biscuits with milk and bake from frozen for 20 to 25 minutes.
For the strawberries:
While the biscuits are baking, add the sliced strawberries, sugar and 2 tablespoons of guava jam to a bowl, and mix. Set aside in the fridge until ready to use.
For the whipped cream:
Beat the heavy cream with a whisk attachment on medium-high speed with the vanilla for about 4 minutes or until peaks form.
Cut the flaky biscuits in half and spread the guava jam on each side. Then layer with the strawberries and whipped cream to serve. Top with more guava jam and whipped cream.