Growing up, one of my favorite places to be was at Grandma’s house. My brother and I would often spend the entire day running through the woods near her home, climbing trees in the backyard, or practicing cartwheels on her lawn. Grandma always made sure that, after a full day of playing, we would have a delicious meal, but my favorite was always her dessert. From homemade apple dumplings to angel food cake layered with whipped cream and fresh fruit, it is hard to pick a favorite, but her strawberry shortcake biscuits will always rank at the very top.
Since strawberry season is here, I thought it would be the perfect time to share this favorite childhood dessert. This recipe calls for ingredients that are usually on hand and comes together quickly. If there is one thing I think doesn’t need to be complicated, it is strawberry shortcake, so keep it simple with ripe, fresh berries and just-whipped cream.
Just a small side note, I realize I have not posted for a few weeks, but I have a pretty good excuse. Chris and I got MARRIED in Yosemite a few weeks ago and well, I was a little caught up with that and enjoying our honeymoon. It was the most perfect day and I will be sharing pictures soon, but I wanted my readers to know that they can expect more frequent posts now that we are back to reality. Okay, enough of that. Get busy picking those strawberries and let me know if you try out this recipe in the comments or on any of my social media pages. Enjoy!
- 2 cups all-purpose flour, sifted
- 4 tablespoons sugar, divided
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled
- 1 egg, lightly beaten
- 1/3 cup milk
- 1/3 cup + 3 cups heavy whipping cream
- 1 pound strawberries, sliced
- Preheat oven to 450 degrees.
- Sift together flour, 2 tablespoons sugar, baking powder, and salt. Cut in the butter until coarse like crumbs start to form.
- Combine the egg, milk, and 1/3 cup of whipping cream in a small bowl. Add to the dry ingredients, stirring just enough for the dough to come together. Do not over mix.
- Pat dough out onto a flat, floured surface and use fingertips to spread out into a disc shape. You want the dough to be spread out until about 1/2 inch high.
- Use a juice or water glass (or round cookie cutter) to cut out biscuits. Space the biscuits out onto a lightly greased baking sheet.
- Bake for 13 minutes or until golden brown.
- While the biscuits are baking prepare your whipped cream and strawberries. Place the sliced strawberries in a bowl and sprinkle with 1 tablespoon of sugar. Mix well and place in refrigerator to chill. Make the whipped cream by pouring 3 cups of cold heavy whipping cream and 1 tablespoon sugar into a stand up mixer. Whip until peaks form.
- Once biscuits are ready, split in half. Spoon on whipped cream and strawberries between the two halves and on top of the biscuit. Enjoy.
- For a little extra sweetness, you can lightly sprinkle the top of the biscuits with sugar before putting into the oven.