Shared recipe

Strawberry Shortcake Bake

8 servings5 / 5DessertSeasonalBerryComfort Food

Halved strawberries and blueberries laid in one oval dish with sugar, lemon zest and cornstarch, topped with rough buttermilk biscuit mounds and baked until the biscuits are golden and the berries bubble up between them. Served warm with whipped cream.

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Time

Prep: 15min
Cook: 35min
Total: 50min

Nutrition

per serving

Calories: 321
Protein: 4.1g
Carbs: 57.3g
Fat: 9.4g

One serving: 1/8 of the baking dish

Instructions

The Fruit Base

Preheat your oven to 375F.
In a large oval baking dish, toss the halved strawberries, blueberries, sugar, lemon zest, balsamic vinegar, and the cornstarch slurry.
Ensure the berries are evenly distributed in the dish.

The Biscuits

In a bowl, combine flour and baking powder. Cut in the cold butter until the mixture resembles coarse meal.
Stir in the buttermilk just until a shaggy dough forms.
Drop rough mounds of the dough over the fruit mixture using a large spoon.
Brush the tops of the dough mounds with heavy cream and sprinkle with coarse sugar.
Bake for 30 minutes until the biscuits are golden brown and the fruit filling is bubbling thick.
Serve warm in bowls topped with fresh whipped cream.

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Chef's notes

Chef's Notes & Tips

Tip 1 of 3

Use cold buttermilk and cubed butter for the biscuits to ensure maximum lift and flake; do not overwork the dough.

Tip 2 of 3

Add a tiny pinch of salt to your fruit mixture; it makes the sweetness of the strawberries and blueberries pop.

Tip 3 of 3

Serve this warm, but let it sit for 5 minutes after pulling it from the oven to allow the fruit juices to thicken slightly.

Source

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