Tuesday, May 24, 2016

Strawberry Shortcake

Every year when I see the first local strawberries in the store, I think "strawberry shortcake." It's one of my favorite desserts, and I finally found the perfect biscuit recipe, I don't want to forget it!

Adapted from Betty Crocker

Makes 6 biscuits worth


1 lb fresh strawberries 
2 Tablespoons granulated sugar
3 Tablespoons butter, chilled, cut into small pieces
1 1/4 cups all-purpose flour
2.5 Tablespoons granulated sugar
1 1/2 teaspoons baking powder
pinch salt
1/2 cup milk, plus a little more for brushing on biscuits
1 teaspoon granulated or coarse decorating sugar
3/4 cup whipping cream 
1 Tablespoon sugar



  • Heat oven to 400°F. In large bowl, slice strawberries, mix with 2 Tablespoons sugar; set aside.
  • In medium bowl, cut butter into flour, 2.5 Tablespoons sugar, the baking powder and salt, using pastry blender or 2 forks, until butter is the size of small peas. Stir in milk.
  • Place on lightly floured surface; knead 5 to 7 times or until dough forms. Pat dough 1/2 inch thick; cut out 6 rounds with 2 1/2-inch round cutter (I used a cup). Place on ungreased cookie sheet. Brush milk over rounds; sprinkle with 1 teaspoon sugar.
  • Bake 12 to 15 minutes or until golden brown. Cool 15 minutes.
  • In chilled small bowl, beat whipping cream and 1 T. sugar with electric mixer on high speed until soft peaks form. (or do what I do, put it in a tight Tupperware container, cover tightly, and shake) 
  • Split shortcakes in half horizontally. Spoon strawberries between halves and over tops. Top with whipped cream and additional strawberries.