Strawberry Shortcakes
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 15 min |
| Source | Minnesota Monthly |
| Yield / serves | 12 biscuits; 6 generous servings |
| Rating | Delicious |
Ingredients
Berries
- 2 pints strawberries, hulled, sliced
- 1/3 c. sugar, perhaps more
Biscuits
- 2 c. all-purpose flour
- 1 tsp. salt
- 1 Tbsp. baking powder
- 2 tsp. sugar
- 1 1/4 cups heavy cream, perhaps more
- 1/3 c. butter, melted
Whipped Cream
- 1 c. heavy whipping cream, cold
- 1 Tbsp. sugar
- 1 tsp. vanilla
Preparation
Preheat the oven to 425 degrees F.
In a medium bowl, toss the strawberries with 1/3 c. sugar (more if strawberries are not very sweet) and set aside at room temperature.
Meanwhile, make the biscuits. Combine the flour, salt, baking powder, and sugar in a mixing bowl. Stir the dry ingredients with a fork to blend and lighten. Slowly add cream to the mixture, stirring constantly. Gather the dough together; when it holds together and feels tender, it is ready to knead. If the dough seems shaggy and pieces are dry and falling away, then slowly add enough additional cream to make the dough hold together.
Place the dough on a lightly floured board and knead for 1 minute. Pat the dough into a square that is about 1/2 inch thick. Cut into 12 squares and dip each into the melted butter so all sides are coated. Place the biscuits 2 inches apart on an ungreased baking sheet. Bake for about 15 minutes, or until the biscuits are lightly browned.
While the biscuits bake, whip the cream. Beat cream, sugar, and vanilla until soft peaks form.
To serve, split warm biscuits in half. Fill with strawberries and their juices, and top with plenty of whipped cream.
