Reviews Add Rating & Review
Back to Strawberry Biscuit Sheet Cake All Reviews for Strawberry Biscuit Sheet Cake - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Strawberry Biscuit Sheet Cake Credit: Alpha Smoot Recipe Summary prep: 40 mins total: 55 mins Servings: 12
Ingredients Biscuit 4 cups cake flour (not self-rising), such as Swans Down, plus more for dusting 2/3 cup granulated sugar 5 teaspoons baking powder 2 teaspoons kosher salt 1 1/2 sticks cold unsalted butter, cut into pieces 1 1/4 cups buttermilk Heavy cream, for brushing Fine sanding sugar, for sprinkling (optional) Berries and Cream 4 cups sliced strawberries (from 2 quart containers) 5 tablespoons granulated sugar 1/4 teaspoon kosher salt 2 teaspoons fresh lemon juice 1 1/4 cups heavy cream Scraped seeds from 1 vanilla bean, or 2 teaspoons pure vanilla paste 3 tablespoons confectioners’ sugar Freeze-dried strawberries, finely ground, for serving (optional)
Cook’s Notes To bring out the best in the fruit, we tossed it with sugar, lemon juice, and a generous pinch of salt. This trick also intensifies sliced peaches, plums, or nectarines—all are fantastic substitutes for the strawberries in this recipe.
Gallery Strawberry Biscuit Sheet Cake Credit: Alpha Smoot
Recipe Summary prep: 40 mins total: 55 mins Servings: 12
Gallery
Strawberry Biscuit Sheet Cake Credit: Alpha Smoot
Strawberry Biscuit Sheet Cake
Credit: Alpha Smoot
Strawberry Biscuit Sheet Cake
Recipe Summary prep: 40 mins total: 55 mins Servings: 12
Recipe Summary
prep: 40 mins total: 55 mins
Servings: 12
prep: 40 mins
total: 55 mins
prep:
40 mins
total:
55 mins
Servings: 12
12
Ingredients
Ingredients
4 cups cake flour (not self-rising), such as Swans Down, plus more for dusting 2/3 cup granulated sugar 5 teaspoons baking powder 2 teaspoons kosher salt 1 1/2 sticks cold unsalted butter, cut into pieces 1 1/4 cups buttermilk Heavy cream, for brushing Fine sanding sugar, for sprinkling (optional)
4 cups sliced strawberries (from 2 quart containers) 5 tablespoons granulated sugar 1/4 teaspoon kosher salt 2 teaspoons fresh lemon juice 1 1/4 cups heavy cream Scraped seeds from 1 vanilla bean, or 2 teaspoons pure vanilla paste 3 tablespoons confectioners’ sugar Freeze-dried strawberries, finely ground, for serving (optional)
Directions
Biscuit: Preheat oven to 450 degrees. In a bowl, combine flour, granulated sugar, baking powder, and salt. Using a pastry cutter or your fingers, cut in butter until mixture resembles coarse meal. Add buttermilk; stir until just combined.
Turn out dough onto a lightly floured surface; knead once or twice to help it come together. Pat into a 10-by-7-inch rectangle, about 3/4 inch thick. Cut length‑wise into thirds, then crosswise into fourths to create 12 equal pieces. Using a spatula, transfer to a 9 1/2-by-12 1/2-inch rimmed baking sheet or other pan, arranging pieces to roughly re-create original rectangle but leaving 1/2 inch between them.
Brush tops with cream; sprinkle generously with sanding sugar. Bake, rotating sheet once, until golden brown and cooked through, 25 to 28 minutes (gaps should be gone, so you have a single but easily separable biscuit). Let cool on sheet 10 minutes, then carefully lift with 2 large spatulas onto a wire rack. Let cool almost but not quite completely, about 1 hour.
Berries and cream: Meanwhile, combine strawberries, granulated sugar, salt, and lemon juice; let stand, stirring occasionally, until juicy, about 30 minutes. Beat cream with vanilla and confectioners’ sugar on mediumhigh speed to stiff peaks.
Carefully slide biscuit onto a serving platter. Spoon 2 cups whipped cream over biscuit; top with 3 cups berry mixture, drizzling with some juices. Sprinkle with berry powder; serve immediately, with remaining whipped cream and berries on the side.
Cook’s Notes To bring out the best in the fruit, we tossed it with sugar, lemon juice, and a generous pinch of salt. This trick also intensifies sliced peaches, plums, or nectarines—all are fantastic substitutes for the strawberries in this recipe.
Cook’s Notes
To bring out the best in the fruit, we tossed it with sugar, lemon juice, and a generous pinch of salt. This trick also intensifies sliced peaches, plums, or nectarines—all are fantastic substitutes for the strawberries in this recipe.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Strawberry Biscuit Sheet Cake
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Strawberry Biscuit Sheet Cake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
