Truth is, homemade biscuits that have just a tad bit of salt go much better with strawberries than cake. Plus whipping your own cream is much more rewarding (and a lot tastier) than a tub of chemicals. And with it being strawberry season, what better way to enjoy nature's bounty by whipping up a batch of this quick dessert?
Strawberry Shortcake- serves 6
1 lb strawberries, sliced
1/3 c sugar
2 tbsp lemon juice
1 1/4 c flour & a couple tablespoons extra
3 tbsp sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3 tbsp butter, chilled and cut into cubes
1/2 c buttermilk- If you don't have buttermilk, just add in 1/2 tbsp of lemon juice to the milk and let stand for a few minutes before using.
1/2 pint heavy whipping cream
2 tbsp confectioners sugar
1. In a bowl, combine the sliced strawberries, 1/3 c sugar, and lemon juice. Cover and chill in the refrigerator for at least 1 hour.
2. Preheat oven to 425 F.
3. In a bowl, mix the flour 3 tbsp sugar, baking powder, baking soda, and salt until well combined. Add in the cubed, chilled butter. Using a pastry cutter (or your hands) combine the butter with the dry ingredients until the consistency resembles coarse meal.
4. Add in the buttermilk and mix. Your dough will be sticky.
5. Turn your dough onto a clean, floured surface and knead lightly. Divide the dough into 6 equal portions and shape into circles. They don't have to be perfect.
6. Place the circles onto a baking sheet with parchment paper underneath. Make sure they're evenly spaced, at least 1" from each other. Bake for 12-14 minutes. Cool on a wire rack.
7. Prepare your whipped cream right before serving. Using a hand mixer, whip the heavy whipping cream until thick and fluffy (about 3-5 minutes) Add in the confectioners sugar one tbsp at a time.
8. To serve: Slice each biscuit in half and spoon a hefty serving of the strawberry mixture onto the bottom half. Top that with the upper half of the biscuit. Enjoy!