Description
Flaky, homemade strawberry shortcakes elevated with a strawberry shortcake flavored coffee creamer infusion! Juicy macerated strawberries nestled between tender biscuits, topped with a creamy, coffee-infused twist.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoons (3 ounces) cold unsalted butter, cut into small cubes
- ¾ cup heavy cream, plus more for brushing
- 1 large egg, lightly beaten
- 1 pound fresh strawberries, hulled and sliced
- ¼ cup granulated sugar, plus more to taste
- 1 tablespoon lemon juice
- 1 cup heavy cream
- ½ cup whole milk
- ¼ cup granulated sugar
- 2 tablespoons strawberry shortcake flavored coffee creamer (liquid)
- 1 teaspoon vanilla extract
- Pinch of salt
- Whipped cream
- Fresh strawberry slices
- Sprinkles
Instructions
- Combine Dry Ingredients (Biscuits): In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Cut in the Butter (Biscuits): Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.
- Add Wet Ingredients (Biscuits): In a separate bowl, whisk together the heavy cream and lightly beaten egg. Pour this mixture into the bowl with the flour and butter.
- Combine Gently (Biscuits): Use a fork to gently combine the wet and dry ingredients until just moistened. Do not overmix.
- Shape the Biscuits: Turn the dough out onto a lightly floured surface. Gently pat the dough into a ¾-inch thick rectangle. Use a 2 ½-inch biscuit cutter to cut out biscuits. Re-roll the scraps once.
- Prepare for Baking (Biscuits): Place the biscuits onto a baking sheet lined with parchment paper. Brush the tops of the biscuits with a little extra heavy cream.
- Chill (Optional – Biscuits): For even flakier biscuits, place the baking sheet with the biscuits in the refrigerator for at least 30 minutes before baking.
- Preheat Oven: Preheat your oven to 425°F (220°C).
- Bake the Biscuits: Bake for 15-20 minutes, or until the biscuits are golden brown on top and cooked through.
- Cool Slightly: Remove the biscuits from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Combine Strawberries and Sugar (Filling): In a medium bowl, combine the sliced strawberries and granulated sugar.
- Add Lemon Juice (Filling): Add the lemon juice to the strawberries.
- Macerate the Strawberries (Filling): Gently toss the strawberries, sugar, and lemon juice together. Let the mixture sit at room temperature for at least 30 minutes, or up to an hour, stirring occasionally. Taste and add more sugar if needed.
- Combine Cream, Milk, and Sugar (Infusion): In a small saucepan, combine the heavy cream, whole milk, and granulated sugar.
- Heat Gently (Infusion): Heat the mixture over medium heat, stirring constantly, until the sugar is completely dissolved. Be careful not to boil the mixture.
- Add Coffee Creamer and Vanilla (Infusion): Remove the saucepan from the heat and stir in the strawberry shortcake flavored coffee creamer, vanilla extract, and a pinch of salt.
- Cool Completely (Infusion): Let the coffee creamer infusion cool completely before using.
- Split the Biscuits: Once the biscuits have cooled slightly, use a serrated knife to carefully split them in half horizontally.
- Spoon on the Strawberries: Spoon a generous amount of the macerated strawberries and their juices onto the bottom half of each biscuit.
- Drizzle with Coffee Creamer Infusion: Drizzle a generous amount of the Strawberry Shortcake Coffee Creamer Infusion over the strawberries.
- Add Whipped Cream (Optional): If desired, top the strawberries with a dollop of whipped cream.
- Top with the Other Half of the Biscuit: Place the top half of the biscuit over the strawberries and whipped cream.
- Garnish (Optional): Garnish with fresh strawberry slices and a sprinkle of sugar, if desired.
- Serve Immediately: Serve the strawberry shortcake immediately for the best flavor and texture.
Notes
- Use cold ingredients for the biscuits.
- Don’t overmix the biscuit dough.
- Macerate the strawberries for the best flavor.
- Adjust sweetness of the strawberry filling to taste.
- Biscuits can be made ahead of time and stored at room temperature for up to 2 days.
- Strawberry filling can be made ahead and stored in the refrigerator for up to 24 hours.
- Coffee creamer infusion can be made 3-4 days in advance.
- Assemble the shortcakes just before serving.
- Feel free to experiment with different flavors and toppings.
- Prep Time: 30 minutes
- Cook Time: 20 minutes