Nothing says comfort like freshly-picked strawberries topped with whipped cream and served on a homemade buttermilk biscuit. This recipe is the perfect dessert for a weekend treat, to make for a cookout, or to serve at any special occasion!
Old-Fashioned Strawberry Shortcake
1 quart strawberries, washed, hulled, and sliced
1/2 cup sugar
Combine in a medium bowl, cover, and place in the refrigerator to chill
In a medium-sized bowl, combine:
3 cups sifted all-purpose flour
4 1/2 teaspoons baking powder
3/4 teaspoon salt
2 tablespoons sugar
6 teaspoons cold butter (or try this method!)
1 cup buttermilk
Preheat oven to 425º 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 a 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 the center of a greased 8-inch layer cake pan. Arrange remaining biscuits around it.
Bake 10-15 minutes, or until golden brown.
In medium bowl whip:
1 cup whipping cream
4 tablespoons sugar
To Assemble: Remove biscuits from pan and allow to cool. 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. Makes 7 servings.
Some people prefer sponge cake shells or angel food cake—not biscuits—for their strawberry shortcake. Which do you prefer? Tell us in the comments section, below!