Recipes
Strawberry Shortcake
- Yield: 10 Servings
- Prep Time: 15 Mins.
- Cook Time: 15 Mins.
- Fresh strawberries make the best strawberry shortcakes. But the second most important ingredient? Fisher® Walnut Halves and Pieces! Add the perfect crunch to this sweet, fruity indulgence.
Ingredients
-
Biscuits:
- 2 cups all-purpose flour
- 1 teaspoon sugar
- 1/4 cup ¼ cup finely chopped Fisher® Chef's Naturals Walnut Halves and Pieces
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 stick cold, unsalted butter, cubed
- 3/4 cup milk
-
Filling:
- 2 pints strawberries, sliced - for food safety, gently rub produce under cold running water
- 2 tablespoons sugar
- 1/4 cup ¼ cup chopped Fisher® Chef's Naturals Walnut Halves and Pieces
- 1 1/4 cup heavy cream, whipped to soft peaks
Directions
- Biscuits: Combine first 5 ingredients together in a medium bowl. Cut butter into mixture until it begins to look like cornmeal.
- Slowly add milk to the flour mixture. Stir gently with a fork until a ball begins to form then turn out onto a lightly floured surface and knead about 5 times. Roll dough on a lightly floured surface to slightly over ½ inch thick. Cut into circles with a 2 ½-inch biscuit cutter re-rolling remaining dough as needed.
- Place biscuits onto cookie sheet lined with parchment paper. Bake at 375°F for 15 minutes or until browned and cooked through. Let cool.
- Filling: Toss strawberries with sugar and walnuts and let sit at least 15 minutes.
- Split biscuits in half and fill with about 2 tablespoons whipped cream and ¼ cup strawberry and nut mixture.
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