Strawberry Shortcake is a no-brainer this time of year. This is a family recipe with a shortcake biscuit, slightly sweetened strawberries and whipped cream.
- 1 quart strawberries, hulled and sliced
- 2 TBSP sugar (or to taste)
- 2 cups flour
- 1/3 cup sugar
- 1 TBSP baking powder
- 1/2 tsp salt
- 1/2 cup butter
- 1/2 cup milk
- 2 eggs, slightly beaten
- 1 1/2 cups heavy whipping cream
- 1 tsp vanilla
- 1/4 cup powdered sugar
Combine sliced strawberries and sugar in a bowl, stirring occasionally.
Preheat oven to 450 degrees. Line or grease a baking sheet.
Sift flour, sugar, baking powder and salt together. Cut in butter by hand or with food processor, until butter particles are fine. Combine milk and eggs in a liquid measuring cup. Stir into flour mixture until dough is moistened.
Turn out onto floured work surface and gently pat into a rough circle. Fold dough in half, pat into a rough circle again and fold once more.
Roll out to 1/2-inch thickness. Cut out 3-inch (or so) circles. Re-roll the scraps and cut remaining dough. You should get about 12 shortcakes.
Place on baking sheet. Brush with butter or cream and sprinkle with sugar (or graham cracker crumbs – as pictured).
Bake at 450 degrees for 8-10 minutes. Cool.
Whip heavy cream with vanilla and powdered sugar until soft peaks.
Serve each biscuit, sliced, with copious amounts of strawberries and as much whipped cream as is humanly possible.
One thought on “Strawberry Shortcake”
I can’t believe you already have strawberries! I think we are several weeks away …. 😦