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Recipe: Strawberry Shortcake

March 28, 2011

Rainy days (or snowy days) and Monday’s call for something fantastic.  Homemade strawberry shortcake for lunch?  OK.  If you say so.

strawberry shortcake

It’s snowing here, but it is Spring somewhere, which is why Costco has giant tubs of strawberries for $6.99.  And giant tubs of strawberries mean strawberry shortcake.  This is one of my favorite warm weather treats.  I look forward to my first one every year. And this year for the first time maybe ever I can hardly wait for spring to really get here.  I just want those cold weather colds to go away for a while.  I mean, I’d love it if the snow and crunchy winter weather got to stay, but I really just don’t want to be sick anymore.  So I am welcoming spring for the first year ever.  And I decided that if you welcome spring with strawberries and whipped cream then it’s not so bad.

I am not one of those people who puts cake with my strawberry shortcake.  I think it’s too sweet and not sturdy enough to handle as much whipped cream as is necessary.  So I make a sweet biscuit.  I like it a lot better.

RECIPE:

  • 2 cups flour
  • 1 TB baking powder
  • 1/2 tea salt
  • 2 TB sugar
  • 1/3 cup soft butter
  • 3/4 cup milk OR 1 cup buttermilk

Sift the dry ingredients together, and then cut in the butter until it looks like coarse crumbs.  Stir in milk lightly with a fork (or your mixer) until the dough pulls away from the bowl.  Flour your work surface and roll the dough out to about 3/4 inch thick.  Cut out with a round biscuit cutter or the bottom of a glass.  Bake on a cookie sheet lined with parchment paper at 450 degrees for 11-14 minutes until the top is just barely barely starting to get a little color.   They are supposed to be white, not tan.

When the biscuits have cooled, split them in half and layer with diced strawberries mixed with a little sugar to help them get juicy and whipped cream.  Don’t put them together until right before you are going to eat them.  And then you’ll probably need to make another.  You know, just for good measure.

my little helper

And be warned that something this good is not going to escape the notice of the small child hanging around you while you work.  You can’t sneak Strawberry Shortcake past her.  No sir.

11 Comments leave one →
  1. March 28, 2011 12:45 pm

    I have never tried to make sweet biscuits. I’m totally going to do this with D when she gets home from school. Hubby bought strawberries yesterday. Yippee! Thanks!

  2. March 28, 2011 1:41 pm

    Love these, so delicious!

    Also, that last pic is priceless. :)

    xox

  3. March 28, 2011 2:07 pm

    Oh my goodness, I want this RIGHT NOW. And I’m sure my strawberry-lovin kids want it RIGHT NOW too. Yuuuuuum! That’s my very very favorite dessert!

  4. March 28, 2011 3:10 pm

    Pink,

    YUMMM! I’m coming to your house for lunch!

    xo -El

  5. March 28, 2011 6:16 pm

    one of my favorite MEALS!

  6. Rebecca Snider permalink
    March 28, 2011 9:56 pm

    What a great mom :)

  7. March 29, 2011 10:30 am

    Looks really yummy! Thanks for sharing this recipe! :)

  8. April 1, 2011 8:30 am

    holy yum… I now know my quest for the weekend.
    I like my Strawberry Shortcake done with a biscuit-y shortcake too… the combo of the sweet and the (can you call a biscuit savory? I think so)…


    (just for you)

  9. April 3, 2011 6:17 pm

    That desert looks heavenly!!

  10. April 7, 2011 6:05 pm

    Now THIS looks like the real thing! Like my great grandma used to make. Using a biscuit!

    I have biscuit recipes – but I am going to use yours this year for my shortcakes! Now – if only it would warm a little so the strawberry plants know it is spring. Oregon strawberries are the most scrumptious berries – soooooo juicy and luscious.

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