Strawberry Shortcake

Not to be confused with an actual strawberry shortcake, this version of the classic treat is what Scott grew up with the upstate New York. Rather than spending hours baking a cake, this recipe uses fresh biscuits, sweet strawberries, and a healthy dollop of whipped cream.

Strawberry Shortcake

Biscuits

• 2 cups flour

• 2 Tablespoons baking powder

• 1 Tablespoon sugar

• 1 tsp. salt

• 6 Tablespoons butter

• 1 cup milk

                 Sift the dry ingredients together. Chop the butter into small pieces and, using your hands, a pastry blender, or a food processer, cut the butter into the flour mixture. The butter pieces should be roughly the size of a pea. Add the milk and mix until the dough is evenly wetted. Roll the dough out on a floured cutting board to about 1/4 inch thick. Using a round dough cutter (or for those you love try a heart shaped cutter for a treat), cut out circles and place on a ungreased baking tray. Bake at 425 for 8-10 minutes.

Strawberries

Remove the stem and any core from the strawberries. Place in a bowl and mash, adding sugar to taste.

Whipped Cream

Whipped cream from a can is certainly easiest, but whipping cream can be whipped to medium peaks with the addition of sugar.

Putting It Together

Split a warm, fresh biscuit in half and place in a bowl. Top generously with strawberries. Some people say if you can still see the biscuit there aren’t enough strawberries yet, but it all comes down to personal taste. Top with a healthy dollop of whipped cream and enjoy.