This beautiful summer ice cream strawberry shortcake dessert is an ice cream twist on the classic recipe, made with all butter biscuits, ice cream, and strawberries
Preheat the oven to 400ºF (200 °C). Line a baking sheet with parchment.
In a large bowl, whisk together the flour, baking powder, salt, and the sugar.
Add the butter and work it into the flour with either your hands or a pastry cutter until the mixture resembles a coarse crumble.
Add the milk and cream. Stir it in with a fork, then dump out the biscuit mixture onto the counter and knead it 2 or 3 times til it comes together.
Press the biscuit dough to 1 inch thick on a very lightly floured surface. Cut into four pieces and stack them to make a tower
Press out the dough again until it's 1 inch thick and cut out circles with a 2.5 " round cookie cutter. Press the scraps together gently enough to cut out the rest of the biscuits. You should have 6 or 7 biscuits, depending on how thick the dough is.
Place the biscuits on the baking sheet. Brush with a little milk and sprinkle with turbinado (if using).
Bake until the edges and tops of the biscuits are golden brown, about 25 minutes. Let cool completely before assembling your shortcakes.
Macerated strawberries
In a medium bowl, combine the sliced strawberries with the granulated sugar. Stir well so that all the berries are evenly coated.
Let the berries macerate for at least 30 minutes until the sugar has dissolved and the berries are saucy, stirring every 10 minutes to evenly distribute the sugar. You can do this ahead and store the berries in the fridge.
Assembly
Split opened the cooled biscuits.
Place the bottom of each biscuit on a plate.
Top with a generous mound of macerated strawberries and a big scoop of ice cream. Place the biscuit top over the ice cream.
Serve immediately.
Notes
For the biscuits, you can replace the half-and-half cream (10 %) with a mixture of 35 % whipping cream or heavy cream and milk:
to replace 250 mL of half-and-half cream (10 % fat): combine 80 mL of whipping cream (35 %) and 170 mL of milk as a substitute
to replace 170 mL (⅔ cup) of half-and-half cream (10 % fat): combine 3 tablespoons of whipping cream (35 %) with 125 mL of milk as a substitute