Chef Tom shares one of his favorite summer dessert recipes, Strawberry Shortcake. Baked on the grill and smothered in fresh strawberries and whiskey whipped cream!
WHAT YOU'LL LOVE
- Grating frozen butter directly into the flour instead of cutting in cold cubes distributes small, even pieces of fat throughout, building flakier layers once baked
- Stacking the quartered dough before rolling it out, rather than rolling it flat in one pass, creates distinct layers that puff and separate as the biscuits bake
- Squishing about a quarter of the strawberries by hand while leaving the rest sliced releases natural juice to coat everything, without turning the whole batch into a purée
- Whipping the cream to soft peaks before adding the sugar and whiskey keeps the process from over-thickening it too early, so the flavoring can still be worked in evenly
Strawberry Shortcake
Tom Jackson
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
American
Servings
6
Prep Time
45 minutes
Cook Time
25 minutes
Calories
935
Treat yourself with a recipe for something special, Chef Tom's Strawberry Shortcake. Deliciously baked on the grill and smothered with fresh strawberries and whiskey-infused whipped cream – it's a heavenly dessert experience!
Ingredients
- 2 cups self rising flour
- 1/4 cup white sugar
- 1 stick (1/2 cup) frozen butter
- 1/2 cup sour cream
- 1/2 cup half-and-half
-
Noble Saltworks Maple Smoked Turbinado Sugar
- 1 1/2 lb strawberries, hulled, sliced
-
2 tbsp Noble Saltworks Maple Smoked Turbinado Sugar
- 2 tbsp white sugar
- Zest of 1 lemon
- 1 tbsp lemon juice
-
Pinch Jacobsen Salt Co. Kosher Sea Salt
- 1 quart heavy cream
- 1/4 cup sugar
- 1 tbsp whiskey
-
Reida Farm Wildflower Honey, for topping
For the shortcake biscuits:
For the macerated strawberries:
For the whipped cream:
Directions
Preheat your Yoder Smokers YS640s Pellet Grill to 425ºF, set up for indirect grilling.
To make the shortcake biscuits:
- Combine the flour and sugar in a mixing bowl.
- Grate the frozen butter with box grater (large grate).
- Mix the butter into the flour and sugar, tossing to coat the grated butter.
- Combine the sour cream and milk in a small bowl and mix to combine. Add the mixture to the bowl with the butter and flour mixture.
- Turn out on work surface. Knead until the mixture forms a dough. Press the dough into a 1” thick square.
- Cut the dough into quarters. Stack the quartered dough and roll out to 3/4” thick rectangle. Slice into two equal sized pieces. Brush a thin layer of water on the surface of the top of one piece. Place the other piece on top of the wetted surface and press gently.
- Slice into 4 square biscuits. Place on a parchment lined sheet pan.
- Brush the tops of the biscuits with a thin layer of half-and-half. Sprinkle the tops of the biscuits with Noble Saltworks Maple Smoked Turbinado Sugar.
- Bake at 425ºF for 25-30 minutes, until golden and lightly browned around the edges.
To make the macerated strawberries:
- Combine the sliced strawberries, Noble Saltworks Maple Smoked Turbinado Sugar, white sugar lemon juice and zest and a pinch of Pinch Jacobsen Salt Co. Kosher Sea Salt. Stir to coat the strawberries.
- Squeeze about 1/4 of the strawberries in your hands to squish/break them down. Mix them into the rest of the strawberries. Let sit and rest in the refrigerator for 20-30 minutes, or until ready to serve.
To make the whipped cream:
- Whip the cream my hand, with a whisk in a mixing bowl, or in a stand mixer with the whisk attachment. Whip until soft peaks are formed. Add the sugar and whiskey. Continue whisking to desired texture.
- To build the Strawberry Shortcake, divide a biscuit in half, like a sandwich. Remove the top and fill the inside with the macerated strawberries and whipped cream. Place the top half of the biscuit on the filling and top with more strawberries and whipped cream, as desired.
Recipe Note
Recipe FAQ
Why grate frozen butter into the flour instead of cutting in cold cubes?
Grating distributes small, even pieces of butter throughout the dough, which is what builds flaky layers once the biscuits bake. Larger cut cubes wouldn't spread as evenly through the flour.
Why stack the quartered dough before rolling it into biscuits, instead of rolling it out flat in one pass?
Cutting the dough into quarters, stacking the pieces, and rolling them out together creates distinct layers within the dough, which is what allows the biscuits to puff and separate as they bake rather than baking into one dense, flat layer.
Why squish only about a quarter of the strawberries by hand instead of the whole batch?
Breaking down just a portion releases natural juice that coats the rest of the sliced strawberries, macerating them evenly without turning the entire mixture into a purée.
Why whip the cream to soft peaks before adding the sugar and whiskey?
Building the base first keeps the cream from over-thickening too quickly, so the sugar and whiskey can still be whisked in evenly before the cream reaches its final texture.
How indoor-friendly is this recipe?
5 out of 5 — the biscuits bake in a regular oven exactly the way they do on the grill; the pellet grill is only being used as an outdoor oven, not for smoke or char.
Recipe Highlights
Grated frozen butter: Builds flakier biscuit layers than cut-in cubes.
Stacked dough layers: Creates separation that puffs during baking.
Partially crushed strawberries: Releases juice without puréeing the whole batch.
Soft-peak whipped cream base: Allows sugar and whiskey to incorporate evenly.
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Nutrition
Nutrition
- Nutrition Serving Size
- 14.46 oz
- per serving
- Calories
- 935
- Carbs
- 50 grams
- Protein
- 6 grams
- Fat
- 81 grams
- Sodium
- 323 milligrams
