Old Fashioned Strawberry Shortcake
Fresh strawberries spooned over baked biscuits topped with homemade whipped cream! The perfect summer dessert for any occasion!
Servings: 8
Ingredients
STRAWBERRY FILLING:
- 1 quart (4 cups) strawberries
- 1/3 c. granulated sugar
HOMEMADE WHIPPED CREAM:
- 1 1/2 c. heavy whipping cream
- 2 T. granulated sugar
- 1 tsp. vanilla extract
BISCUITS:
- 2 c. all-purpose flour
- 1 T. baking powder
- 1/2 tsp. salt
- 3 T. granulated sugar
- 1/2 c. butter chilled
- 2/3 to 3/4 c. half and half milk or cream
Instructions
- STRAWBERRIES: Rinse the berries under cold water; drain well. Hull and slice the berries; place in a bowl. Sprinkle with the sugar; cover and let stand at room temperature for about 1 hour.
- WHIPPED CREAM: In a large bowl, beat the cream with sugar and vanilla, until it holds soft peaks. Cover and refrigerate until ready to serve.
- Preheat the oven to 425 degrees. Set an oven rack in the middle. Line a cookie sheet with parchment paper, set aside.
- BISCUITS: In a food processor (or you can use a pastry cutter) combine the flour, baking powder, salt, and sugar and pulse to mix. Cut butter into about 8 pieces and add to the mixture. Pulse until the mixture resembles coarse meal. Transfer the mixture to a large bowl and make a well in the center. With a fork, stir in the cream or milk, just until the dough is moist. Be very careful not to overwork. The dough doesn't have to hold together well at this point. Let the dough stand for a minute.
- Turn the dough out onto a lightly floured surface. Fold the dough over on itself (knead) 2 or 3 times, until it is holding together and is less sticky. Gently pat the dough into a 6 by 12-inch rectangle about 3/4-inch thick and cut into 8 (3-inch) biscuits with a floured round cutter. Transfer to a prepared cookie sheet. Brush on a little milk or cream and sprinkle tops with some sugar, if desired. Bake for 10 to 15 minutes, until risen and golden brown.
- Remove to a platter and split each biscuit horizontally with a serrated knife. Butter the hot biscuits, if desired then top with about 1/3 cup of berry mixture. Replace the tops and top with a tablespoon or so of berries. Serve with a dollop of whipped cream. Serves 8
- Cook's Note: Chill the bowl and beaters in the freezer for 10 minutes before whipping the cream.
When my Mom made these back in the 50’s, she rolled the biscuits thinner, brushed the tops with butter, then stacked two together. When done, she took the top one off , added the strawberries, topped it with the other biscuit, more strawberries and cream. You brought back memories.
What a GREAT idea, I’ll have to try that! Thanks Carole 🙂