Strawberry Shortcake

Strawberry shortcake combines mildly sweet strawberries, biscuits, and whipped cream in a classic dessert. The Jones-Tuzović household at 2473 has been practicing this recipe regularly.

Strawberries

Tip: These take up to a day to marinade, but they keep in the fridge for many days.

Dice

Dice 2+ pints of strawberries and place in a bowl.

Sugar

Sprinkle the strawberries liberally with sugar. Put in the fridge and let sit.

Biscuits

Tip: The cooked biscuits for this recipe save well in the fridge, and the uncooked batter saves well in the freezer.

Brown Butter

Cook 2 tablespoons butter in a sauce pan over medium heat for 2-3 minutes, stirring frequently until the milk solids turn brown.

Set aside to cool.

Combine Dry Ingredients

Whisk 1 cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon salt in a large bowl.

Add Wet Ingredients

Mix together 1/4 cup milk, 1/8 cup heavy cream, and the toasted butter.

Mix wet ingredients into the dry ingredients.

Cut Biscuits

Separate the biscuit batter into 4 large or 8 small biscuit portions. Place on a baking sheet.

Tip: I like to use my hands to ball the batter up, then I cut it up with a knife like I would wedge a lemon.

Tip: Use a non-stick baking sheet or parchment paper to reduce sticking.

Paint Biscuits

Paint each biscuit with heavy cream and sprinkle it with sugar.

Bake

Bake 15-18 minutes at 425 °F.

Whipped Cream

Combine Ingredients

Combine 1 cup of heavy whipping cream, 1 tablespoons sugar, and a few drops of vanilla in a bowl.

Mix

Using an electric mixer with a whisk attachment, mix on high for a few minutes until the whipped cream takes shape.

Plating

Combine

Place a biscuit in a bowl and smother it with the sweet strawberries and whipped cream. Enjoy!