There is nothing like strawberry shortcake made with fresh strawberries. I have tried it several different ways and this is the way I prefer it; with a biscuit instead of a sweeter cake. This recipe sounds complicated, but is really quite simple.
Strawberry Shortcake
Serves: 8
Ingredients
- 1 1/2 cups flour
- 1/4 tsp. salt
- 4 tsp. sugar
- 2 tsp. baking powder
- 6 Tbsp. cold butter, cut in small pieces
- 3/4 cup heavy cream
- 2 pints strawberries
- 1 cup whipping cream
Instructions
- Preheat oven to 400 degrees F. Stir together flour, salt, sugar, and baking powder in a large bowl. Cut butter into flour mixture using your fingers or a pastry blender. Lightly stir in cream until mixture just comes together. Gently knead on a lightly floured board. Roll out to about 3/4 inch thick. Cut into eight 1 1/2 in. circles. Bake for 17 minutes, until golden. Slice strawberries and sprinkle with a few Tblsp. sugar. Stir, then let sit until juices run. Whip the cream adding 1 Tblsp. sugar and 1/2 tsp vanilla.
- Slice biscuits in half. Place the bottom half in serving bowls. Spoon strawberries onto each one then add a dollop of whipped cream. Place the other biscuit half on top. Serve and enjoy.
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