The Talk: The Arthur J Strawberry Shortcake Biscuit Dessert Recipe

The Talk: Chef David LeFevre

Sweeten up your family table with a dessert that will put a smile on every face. David LeFevre made The Arthur J Strawberry Shortcake Biscuit recipe on The Talk, a great way to finish off the chef’s menu of Ribeye Steak with Horseradish Sauce.

This dessert is named after LeFevre’s newest restaurant, The Arthur J, located in Manhattan Beach, California. What is your favorite dessert to make at home? Share your answer by leaving a comment. LeFevre called it his favorite summer dessert. The sweet cream biscuits sound decadent, and Aisha Tyler joked that she could simply eat this for dinner.

The Talk: The Arthur J Strawberry Shortcake Biscuit Recipe Ingredients

Biscuit Ingredients

• 3 cups All-Purpose Flour (+ 3 tbsp)
• 6 tbsp cut, cubed, cold Butter
• 1 1/4 cups Buttermilk
• 1/2 cup Sugar (+ 6 tbsp)
• 4 1/2 tsp Baking Powder
• 1 1/4 cup Heavy Cream
• 1/2 tsp Salt

Strawberry Ingredients

• 4 cups halved Strawberries
• 1/4 cup Sugar

Whipped Cream Ingredients

• 4 cups Cream
• 1/4 tsp Vanilla Extract
• 1/2 cup Sugar
• 1 tsp Sour Cream

David LeFevre: The Arthur J Strawberry Shortcake Biscuit Recipe Directions

1. To make the biscuits, combine flour with sugar, baking powder, and salt in a mixing bowl.
2. Work in cold cubed butter with the dough ingredients, forming clumps the size of peanuts.
3. Separately, combine heavy cream with buttermilk.
4. Make a well in the center of the dry ingredients.
5. Add 1 cup of the wet mixture into the well. Use your hands to start working it into the dough.
6. Add the remaining wet ingredients and work the dough just until it comes together. Don’t overwork the dough.
7. Wrap the dough in plastic and refrigerate it for at least one hour.
8. Roll the dough out on a flour-dusted prep surface to a thickness of 2”. Use a biscuit cutter to cut out individual biscuits from the dough.
9. Arrange the biscuits on a prepared baking sheet and dust them with sugar.
10. Bake biscuits until golden brown, about 10-15 minutes in a 350 F oven.

Strawberries & Cream Directions

1. Cook three cups of strawberries in a saucepan with sugar on medium low. Over five to seven minutes, the mixture should form a thin sauce.
2. Let the sauce cool. Then stir in the last cup of fresh strawberries.
3. Divide the strawberry topping among the baked biscuits.
4. Whip ingredients for the cream together into soft peaks.
5. Finish each dessert serving with a fat dollop of freshly whipped cream.