Oh, how I love strawberry season! My daughter loves the doll Strawberry Shortcake. They were some of my favorite toys a a little girl, too. We were talking about her the other day & my daughter wanted to know what strawberry shortcake really was. I was shocked and saddened that my poor daughter had never had a real strawberry shortcake. I had strawberries & cream in my fridge and set to work. She LOVED it- and so did everyone else. I always forget how incredibly amazing this dessert is- especially with homemade shortcake! Plus, they are simple!!
Strawberries:
Lots and Lots of fresh strawberries, rinsed, and sliced thin
1/2 c. sugar (adjust to suit your own taste)
Shortcake:
3 cups all-purpose flour
3 Tbsp. baking powder
1/2 c. sugar
2/3 cup cold butter, cut into small pieces
1 cup cold milk
1 teaspoon pure vanilla extract
Fresh whipped cream (the real thing makes it 100x better)
Preheat oven to 425 degrees.
In a medium bowl, stir together the strawberries and sugar. Set strawberries aside while you prepare the shortcakes. In a separate bowl, whisk together flour, baking powder, and sugar. Using a pastry blender or your fingertips, and working quickly, cut or rub the butter into the flour until it resembles coarse crumbs. Add milk and vanilla all at once to flour mixture and stir until just combined.
Drop mixture into eight equal piles on an ungreased baking sheet. Bake 12 – 15 minutes at 425 degrees. Remove biscuits to a rack and let cool for a few minutes. To serve, split a warm biscuit in two, spoon 1/4 of the berry mixture over the bottom half (make sure you include lots of the juice), top with whipped cream and the other half of the biscuit.
I had the last one for breakfast. What? It has 3 of the food groups.
Lots and Lots of fresh strawberries, rinsed, and sliced thin
1/2 c. sugar (adjust to suit your own taste)
Shortcake:
3 cups all-purpose flour
3 Tbsp. baking powder
1/2 c. sugar
2/3 cup cold butter, cut into small pieces
1 cup cold milk
1 teaspoon pure vanilla extract
Fresh whipped cream (the real thing makes it 100x better)
Preheat oven to 425 degrees.
In a medium bowl, stir together the strawberries and sugar. Set strawberries aside while you prepare the shortcakes. In a separate bowl, whisk together flour, baking powder, and sugar. Using a pastry blender or your fingertips, and working quickly, cut or rub the butter into the flour until it resembles coarse crumbs. Add milk and vanilla all at once to flour mixture and stir until just combined.
Drop mixture into eight equal piles on an ungreased baking sheet. Bake 12 – 15 minutes at 425 degrees. Remove biscuits to a rack and let cool for a few minutes. To serve, split a warm biscuit in two, spoon 1/4 of the berry mixture over the bottom half (make sure you include lots of the juice), top with whipped cream and the other half of the biscuit.
I had the last one for breakfast. What? It has 3 of the food groups.
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