Recipe: Strawberry Shortcake from Seattle’s Biscuit Box

strawberry shortcakeFrom Biscuit Box, one of our popular mobile dining concepts, this twist on a summertime classic is perfect for entertaining. You can make and freeze the biscuit dough well ahead of time, and the strawberry mixture tastes best if you let it macerate overnight. This means that day ­of, you will only need to pop the biscuits in the oven, whip up the Chantilly cream, and assemble them for guests. Yields 8-10, depending on biscuit size.

Strawberry Mixture 

  • 4 cups fresh strawberries
  • 2 tablespoons fresh ginger
  • 1 cup sugar
  • 1 vanilla bean, scraped
  • 1/2 cup fresh mint leaves (about 1/2 bunch)
  • 1/8 teaspoon salt

Remove the stems from the strawberries, slice into quarters, and place in a medium ­size bowl. Peel and finely grate the ginger. Squeeze the pulp to remove its juice. Add grated ginger to the bowl of strawberries.

Split the vanilla bean in half lengthwise with a sharp paring knife. Using the back side of the paring knife’s blade, scrape the seeds from the pod and add to the bowl. Discard the pod. Coarsely chop the fresh mint and add to the bowl.

Combine sugar and salt with the strawberry mixture, and gently stir. Let the mixture macerate for at least an hour at room temperature, or overnight with a lid in a refrigerator.

Biscuit Box Buttermilk Biscuits 

  • 4 cups unbleached all­-purpose flour
  • 2 tablespoons baking powder
  • 2 teaspoons kosher salt
  • 1 teaspoon baking soda
  • 2/3 pounds unsalted butter
  • 1 -3/4 cups buttermilk

Preheat oven to 350 degrees.

Combine the dry ingredients (flour, baking powder, salt and baking soda) in a bowl. Chop the butter into 1 inch pieces. Place the butter pieces in a food processor with the dry mix and pulse until it resembles pea-­sized crumbles.

Transfer the mixture into a large mixing bowl. Add the buttermilk and gently fold until a tender dough develops, taking care not to over mix. Add more buttermilk if necessary to get a slightly rough, yet delicate dough. Let rest for a couple minutes before rolling.

Transfer the biscuit dough onto a floured surface and roll it out until it’s about 1 inch thick. Fold dough in half one time, and gently roll again until it reaches 1-1/2 inches thick.

Using a biscuit cutter that is about 3 inches in diameter, cut the biscuits and place them on a parchment paper–­lined baking sheet. Bake at 350 degrees for 20 minutes, or until the tops are very lightly browned. Allow biscuits to cool for 20 minutes before serving.

Do ahead: Frozen biscuit dough can be cooked directly from the freezer. Recommend rolling and cutting the dough first, and freezing the dough in “oven ready” circles. When it’s time to bake, preheat the oven to 325 degrees and cook for about 30 minutes. Biscuits are ready when the interior reaches 180 degrees, or when a toothpick can be inserted in the middle and come out clean ­ or with only small crumbs attached to it. 

Chantilly Cream 

  • 2 cups whipping cream
  • 1/2 cup sugar
  • 1 vanilla bean, scraped
  • 1 pinch sea salt

In a medium ­size mixing bowl, combine the whipping cream, sugar, and salt. Split the vanilla bean in half lengthwise with a sharp paring knife. Using the back side of the paring knife’s blade, scrape the seeds from the pod and add them to the cream. Discard the pod. Either by hand or by mixer, whip the cream until light and fluffy. Do not over beat.

Note: We recommend making the Chantilly right before serving to ensure maximum fluffiness. It can also be stored in the refrigerator for up to 30 minutes. 

Assemble Shortcakes 
Split the biscuits in half, and scoop about 1/2 cup of the strawberry mixture on to the bottom half of each biscuit. Add a healthy dollop (about 1/3 cup) of Chantilly cream on top of the mixture, and finish by placing the other half of each biscuit on top. Sprinkle with powdered sugar and serve immediately.


0531_mobilemavensAbout Biscuit Box: Based in Seattle, Biscuit Box is part of a mobile dining fleet called Mobile Mavens that was launched in 2014 by Bon Appétit Management Company. Operating out of a retro pop-up camper, it offers flaky and buttery biscuits that are smothered in local flavor, and are made using Washington-based Shepherd’s Grain flour. These hearty biscuits have a hint of crunch and are finished with a unique blend of toppings, including selections of nostalgic homemade jams, local honey, Beecher’s flagship cheese featured in a fondue, locally foraged mushrooms, and humanely raised meat. View Biscuit Box’s website. 

Photo credit: Clare Barboza