A Perfect Feast

The Equipment I Used

A Pastry Blender- I used this to cut the butter into the dry ingredients. You could also use two knives or your hands to do this.
An Electric Mixer- I used this to beat my whipped cream.
A Biscuit Cutter- I used a four-inch biscuit cutter. I bought mine at Williams Sonoma
A Baking Sheet- Use a flat shiny baking sheet
Parchment Paper- I use this to line my baking sheet

The Ingredients Needed for Sweet Summer Strawberry Shortcakes

Strawberries- Use the best berries you can find. I really prefer organic berries.
Butter- I always use Kerry Gold Irish butter.
Flour- I used King Arthur Flour.
Buttermilk- Use whole milk buttermilk.

How I Made my Strawberry Shortcakes

First, I made the shortcakes. It’s important to cut the butter into the dry ingredients until the butter is the size of small peas. Also, be sure to not overmix the dough.
Next, I whipped my cream. I like to start my mixer on a low speed. As the cream thickens, I increase the speed.
Finally, I carefully split the biscuits and add the berries and the cream.

If you like strawberries, you need to try these divine Sweet Summer Strawberry Shortcakes.

Berry Shortcakes with Mascarpone Cream

Shortcake Biscuits filled with strawberries and whipped cream.

Print Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Dessert

Cuisine American, Southern

Servings

Calories 435 kcal

Equipment

electric mixer

Ingredients

For the Biscuits:

3 cups all purpose flour (360g)
1 tsp. salt
1 tbsp. baking powder
2 tbsp. granulated sugar
10 tbsp. cold unsalted butter, cut in half inch pieces (140g)
1 cup full fat buttermilk, plus two tablespoons, divided

For the Vanilla Whipped Cream:

1 cup heavy cream
2 tsp. granulated sugar
1 tsp. vanilla extract

To Assemble the Shortcakes:

1 Quart strawberries, sliced, and mixed with 1 tablespoon sugar

Instructions

Begin by making the Biscuits: Preheat the oven to 425 degrees.
In a large bowl, sift together the flour, salt, and baking powder. Using a pastry cutter, cut the butter into the flour until the butter is the size of peas. Set aside two tablespoons of buttermilk. Using a fork, gradually stir in a cup of buttermilk. Try and stir as little as possible. On a floured board, pat the dough into a one-inch-thick rectangle. Using a four- inch biscuit cutter, cut out biscuits. It's okay to reroll the dough but try to handle the dough as little as possible. Place the biscuits on a heavy, parchment lined baking sheet. Brush with two tablespoons of buttermilk and sprinkle with a tablespoon of sugar. Bake them about 15 minutes or until they're light brown. Let cool completely on a wire rack.
For the Strawberries: Mix the strawberries with the sugar.
Make the Vanilla Whipped Cream: In the bowl of an electric mixer with the whisk attachment, beat together all the ingredients until the cream is fluffy. Start on low and gradually increase the speed to high. I used a piping bag with a star attachment to pipe on the cream, but you can just spoon it on the biscuits.
Split the biscuits and layer on the strawberries and vanilla whipped cream.

Nutrition

Calories: 435kcal

Keyword Dessert

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The Equipment I Used

A Large Pot- You’ll need a large pot to boil the whole pound of pasta.
A Dutch Oven- I like to make my sauce in an enameled cast iron Dutch oven.

The Ingredients Needed for Linguini with Vodka Sauce and Basil

Olive Oil- Use a good quality extra virgin olive oil. I like the California Olive Ranch brand.
Tomato Paste- Again, use a good quality product. I used the Muir Glen organic tomato paste.
Canned Tomatoes- Use the best tomatoes you can find. I like to buy the whole tomatoes and crush them in my food processor. Muir Glen makes excellent whole tomatoes.
Chicken Stock- I always use my homemade chicken stock.
Linguini- Barilla linguini is my favorite.
Cream- Use heavy cream, not light cream or half and half.
Vodka- You’ll need vodka to make this sauce. Or you can leave it out, but the taste won’t be quite the same.

How I Made my Linguini and Sauce

First, I made the vodka sauce. Be sure to cook the onions until they are nice and soft.
Next, I boiled the linguini. Don’t overcook it.
Finally, I tossed the sauce and pasta together. You may not need all the sauce.

If you like tomato sauce, you need to try this creamy and delicious Linguini with Creamy Vodka Sauce.

Linguini with Vodka Sauce and Basil

A creamy tomato vodka sauce made in only 30 minutes and tossed with linguini and basil.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 25

Total Time 30

Course Main Course

Cuisine Italian

Servings servings

Calories 375 kcal