How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Ponchatoula Strawberry Shortcake?

You need 16 ingredients. The key ingredients include: Biscuits, 4 cups all-purpose flour, 1/2 teaspoon kosher salt, 1 1/2 tablespoons baking powder, and more.

Is Ponchatoula Strawberry Shortcake suitable as baking & desserts?

Yes, Ponchatoula Strawberry Shortcake falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Ponchatoula Strawberry Shortcake?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ponchatoula Strawberry Shortcake Recipe

Name: Ponchatoula Strawberry Shortcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Biscuits; 4 cups all-purpose flour; 1/2 teaspoon kosher salt; 1 1/2 tablespoons baking powder; 1/4 cup granulated sugar; 1/2 lb butter, cold and cut into 1-inch cubes (2 sticks); 1 1/2 - 2 cups buttermilk; 1 teaspoon baking soda; Strawberry Mix; 4 pints reddest strawberries (smaller berries are generally the sweetest); 3 cups granulated sugar (adjust for the sweetness of the berries and your taste); Topping; 1 1/2 cups heavy cream, very cold; 1/4 cup granulated sugar; For serving; powdered sugar, for dusting

1

PREHEAT the oven to 400 degrees Farenheit.

2

TO MAKE the biscuits, sift the flour, salt, baking powder, and sugar in a large bowl. Gently work in the butter with 2 knives or your hands, breaking it into pea-size pieces but taking care not to overwork the dough. Form a well in the center of the mixture, add 1 1/2 cups of the buttermilk mixed with the baking soda, and lightly fold the mixture so that it's just sticky and the dry ingredients just moistened. If needed, add the additional buttermilk. The idea is to create layers so the butter will steam and serve as a leavening agent to help the biscuits rise. The less you handle the dough, the flakier the biscuits will be.

3

ON A WORK SURFACE lightly dusted with flour, flatten the dough to 1 1/2-inch thickness. Using a flour-dusted cutter 2 1/2 inches in diameter, cut the dough into 6 or 8 biscuits. Set the biscuits touching each other in an ungreased pie tin so that they stay moist while they bake. Bake biscuits for 20 to 25 minutes. Do not overbake; remember that the final 10 percent of the cooking will happen after they are removed from the oven.

4

WASH and hull the strawberries, and cut them in half; if they are large, cut them in quarters. One hour before serving, combine the berries and the sugar. The berries will secrete a juice mixture that should not be gritty from the sugar. The sugar mixture should be of a syruplike consistency.

5

TO PREPARE the topping, put the chilled heavy cream in a chilled bowl and whip with a whisk or an electric mixer. When the cream starts to thicken, add the sugar and whip to the desired consistency. Do not overwhip.

6

THE BISCUITS should be served warm (prepare and chill the dough the day before, if you wish, and bake before serving) but not so warm that they cause the whipped cream to melt.

7

TO ASSEMBLE, split the biscuits horizontally, and dust the top halves with powdered sugar. Place the bottom half of each biscuit on a dessert plate and top each with a portion of the strawberry mixture and some of the syrup. Top with a dollop of the whipped cream, and top each with a sugared biscuit top.

Ponchatoula Strawberry Shortcake

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