These popular Joanna Gaines recipes are perfect additions to any summer event (even the socially distant ones)!
Joanna Gaines’ Strawberry Shortcake
- 2 pounds strawberries, hulled and quartered
- 1/2 cup sugar
- 6 biscuits, store-bought or homemade
- Whipped cream, store-bought or homemade
- 6 small mint sprigs, for garnish
In a medium bowl, toss the strawberries with the sugar. Set aside at room temperature for up to 1 hour.
Split the biscuits in half. Arrange the bottom halves on each of 6 plates.
Layer whipped cream and strawberries on each biscuit. Place the remaining biscuit halves on top. Garnish with mint and serve.
From Magnolia Table by Joanna Gaines. Copyright © 2018 by Joanna Gaines. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.
Try using this recipe for the homemade strawberry shortcake biscuits!
- 4 cups self-rising flour, plus more for the work surface
- 2 Tbsp. baking powder
- 1 tsp. baking soda
- 1½ cups (3 sticks) cold salted butter, grated or cut into 1⁄2-in. pieces
- 2 large eggs, beaten, plus 1 large egg for brushing
- 1½ cups plus 1 Tbsp. whole buttermilk, divided (add more if needed)
- Whisk together flour, baking powder, and baking soda in a large bowl. Cut butter into the flour mixture, using a pastry blender, until pieces are even and resemble the size of peas.
- Add 2 eggs to the flour mixture, stirring with a wooden spoon until combined. Stir in 1½ cups of the buttermilk until a dough forms a sticky mass. If the mixture is too dry, add more buttermilk, 1 tablespoon at a time, stirring after each addition until desired consistency is reached. Cover bowl; refrigerate at least 30 minutes or overnight.
- Place the rack in the middle of the oven. Preheat the oven to 400°. Line a baking sheet with parchment paper.
- Place chilled dough on a floured work surface. Dust your hands with flour, and press dough into a 14×1⁄2-inch round.
- Dust a 2¾-inch round cutter with flour; cut about 20 biscuits from dough. If necessary, roll out scraps to cut more biscuits.
- Transfer biscuits to the prepared baking sheet, arranging so that they are all touching.
- Whisk together remaining egg and 1 tablespoon buttermilk in a small bowl. Brush mixture over tops of biscuits.
- Bake in a preheated oven until golden brown, 15 to 20 minutes. Cool biscuits slightly on the baking sheet on a wire rack.
- Biscuits are best the day they are made (ideally, fresh out of the oven). Serve with strawberry jam or gravy, if desired. Store leftovers in an airtight container at room temperature for up to 2 days.
Makes: 20 biscuits
Joanna Gaines’ Watermelon Mint Lemonade Recipe
- 1 ½ quarts water
- ½ cup sugar
- 2 sprigs mint, plus more for garnish
- 5–6 cups cubed watermelon
- ½ cup freshly squeezed lemon juice (about 4 lemons)
Instructions as described by Joanna Gaines herself!
“In a large pot bring water and sugar to a light boil until the sugar is dissolved and your mixture is clear, stirring to dissolve the sugar—this will be your simple syrup. Turn off the heat and toss in the sprigs of mint. Allow the mint to steep for 15 minutes, then remove it from the simple syrup and discard sprigs.
Allow mint-infused syrup to cool for about 10 minutes and then pour it into a blender with the watermelon. Blend until smooth and then pour the mixture through a fine-mesh sieve into a pitcher to get rid of any seeds and pulp. Add lemon juice to the pitcher and stir. Serve immediately over ice with a sprig of mint for garnish.”