Nothing says spring like freshly-picked strawberries topped with whipped cream and served on a fresh homemade biscuit. This recipe is the perfect dessert for a weekend treat, to make for a cookout, or any special occasion!
1 quart strawberries, washed, hulled and sliced
1/2 cup sugar
Mix together in a medium bowl, cover, and place in refrigerator to chill
Sift into medium-sized bowl:
3 cups sifted all-purpose flour
4 1/2 teaspoons baking powder
3/4 teaspoon salt
2 tablespoons sugar
6 teaspoons cold butter
1 cup plus 2 tablespoons milk
Preheat oven to 425 degrees F. Add the dry biscuit ingredients to a large mixing bowl. Using a pastry cutter, fingertips, or two knives, cut in the butter until the mixture resembles coarse meal. It should still have a few pea-size chunks of butter left in the mixture. Add the buttermilk and mix with a fork until just moist.
Turn dough onto lightly floured board or pastry cloth. Knead lightly 2 or 3 times, folding it over on itself a few times until it holds together. Do not overwork the dough!
Gently roll out dough to 3/4-inch thickness. With cutter 2-1/2 inches in diameter, cut out 7 biscuits. Place one in center of greased 8-inch layer cake pan. Arrange remaining biscuits around it. Brush tops of each biscuit with the 2 tablespoons milk.
Bake 10-15 minutes, or until golden brown.
In medium-size bowl whip:
1 cup whipping cream
4 tablespoons sugar
Remove biscuits from pan and allow to cool slightly. Slice each biscuit in half lengthwise. Cover bottom half with a generous spoonful of chilled berries; replace the top and add more strawberries and top with whipped cream. Garnish with fresh sliced berries, if desired. Serve immediately. Makes 7 servings of shortcake.