Strawberry Shortcakes

This strawberry shortcake is the perfect summertime dessert. Full of sweet strawberries, homemade biscuits and topped with whipped cream.

Yield: 4-6 servings

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes plus strawberry maceration time

Ingredients:

For strawberries:

    • 4 pints strawberries – lightly rinsed, hulled and halved
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon sugar
  • 2 cups heavy whipping cream
  • 1 tablespoon sugar
  • 6 shortcakes (see recipe below), for serving
  • 6 whole strawberries, for garnish

    For shortcakes:
  • 2 cups self-rising flour
  • 2-1/2 tablespoons sugar
  • 1/8 teaspoon salt
  • 1/2 cup (1 stick) cold, unsalted butter, cut into small pieces
  • 3/4 cup milk
  • 2 tablespoon heavy whipping cream

Directions:

For the shortcakes:
Preheat the oven to 400°F. Grease a baking sheet.

Combine the flour, sugar and salt in a bowl. Add the butter. Using a pastry blender or your fingers, rub it into the dry ingredients until mixture resembles a coarse meal. Stir in the milk until a very soft dough is formed. Do not overwork.

Drop the dough in 6 equal portions onto the prepared baking sheet. Lightly pat the dough into rounds—3 to 3 1/2 inches in diameter—and lightly brush the tops with the cream. Bake the shortcakes in the center of the oven for 15 to 20 minutes or until golden brown. Cool on a wire rack.

For the Strawberries:
Place strawberries in a bowl. Sprinkle with lemon juice and sugar, then gently toss with a rubber spatula. Let rest for 1 1/2 to 2 hours for juices to develop. Just before serving, whip cream with 1 Tbsp sugar until it holds soft peaks.

To serve, slice off the top third of each shortcake. Place the bottoms on 6 dessert plates and top with 1/3 cup of the prepared berries and juice, plus a spoonful of whipped cream. Cover with the top. Spoon over more berries and juice, then dollop with whipped cream. Garnish each with a whole berry and drizzle with any remaining juice.