Fourth of July Strawberry Shortcake with Local Berries
Bringing back memories of Fourth of July parades and guests coming to our family’s bakery cafe for their annual Strawberry Shortcake, this longtime recipe now features Trailblazer as the special flour of this summer treat. Fresh local strawberries are the pièce de résistance of this nostalgic dessert.
For the biscuits:
½ cup (112g) unsalted butter, frozen and grated
2⅓ cups (324g) Trailblazer flour
⅔ cup (56g) powdered milk
⅓ cup (64g) granulated sugar
1 tablespoon (14g) baking powder
3/4 teaspoon (5g) salt
1 cup (225g) buttermilk, cold
¼ cup (60g) whipping cream, cold
For the egg wash:
1 egg white, lightly beaten
Coarse sparkle sugar, to top the egg white-washed biscuits
For the berry filling:
6 cups (2¼) pounds fresh local strawberries, hulled and quartered
4 tablespoons (50g) sugar
For the vanilla whipping cream:
1 cup (225g) whipping cream, cold
1½ tablespoons (12g) sifted confectioners sugar
1 teaspoon (4g) vanilla extract
To make the biscuits:
- Preheat the oven to 400°F. Place the rack in the middle of the oven.
- Place butter in the freezer for 30 minutes, then coarsely grate the entire cube into a bowl. Place in the freezer for 15-20 minutes.
- In a medium-size mixing bowl, assemble flour, powdered milk, sugar, baking powder, and salt. Mix well by hand or with a whisk.
- Add chilled butter to the bowl. Blend butter into the flour mixture by hand until the mixture resembles coarse meal with a few larger bits of butter.
- Pour buttermilk over the mixture and stir with a fork until the flour mixture is moistened throughout.
- Slowly add cream and stir just until the dough is formed.
- Lightly dust the surface of the dough with flour. Gather into a ball and gently knead 4-5 times on a lightly floured work surface.
- Pat the dough into a 9x6” rectangle, ¾” thick. With a lightly floured 3” round cutter cut out as many rounds as possible and place them on a parchment-lined baking sheet.
- Gather the scraps, gently pat out the dough and cut out two more rounds, for a total of 8 rounds.
- Brush the tops with beaten egg white, sprinkle with coarse sparkle sugar and bake until light-medium golden-brown, 14-15 minutes.
To make the toppings:
- One hour before serving, place the strawberries in a glass bowl with sugar. Gently mash with a potato masher just until the juice is released. Be careful not to crush them into a pulp. Let stand at room temperature, stirring once or twice, for 1 hour.
- Thirty minutes before serving, place a mixing bowl, beaters, and heavy cream in the freezer.
- When ready to whip cream, remove from the freezer. Pour the cream into a chilled bowl and add the sifted confectioners' sugar.
- Start the mixer on low speed for 30 seconds to combine. Add the vanilla extract.
- Increase the speed to high and beat until the cream holds soft peaks.
- To assemble the dessert, split the shortcakes in half with a fork or serrated knife. Arrange the cake bottoms on eight plates.
- Spoon the strawberry mixture over each shortcake and top with whipping cream.
- Cover the cream with shortcake tops. Add a generous spoonful of strawberries, then top with more whipped cream.