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Simple Summer Dessert: Strawberry Shortcake

Do you ever match up what you’re eating to the weather outside? What I mean by that is, do you ever eat certain foods because they “go” with the weather? You know, like soup when it’s cold and rainy? I can fully admit to doing this. It honestly helps me decide what to eat. Now that it’s beautiful and sunny outside, it means that it’s time for beautiful and refreshing food, and what’s more delicious and beautiful than strawberry shortcake?


I texted my mother last week and was able to get her to send me her homemade strawberry shortcake recipe. She makes biscuits instead of using Angel Food cake, which I honestly prefer. It’s a fairly simple recipe and it’s one that I thought deserved to be made by lots of other people aside from me! So, if strawberry shortcake is ya thing, this post is for you.


There are three different levels to strawberry shortcake. You have the biscuit, the whipped cream, and then the strawberries. I am going to tell you how to get the perfect layer of all three!


FIRST UP, THE STRAWBERRIES.


Depending on how many people you will be serving will determine how many strawberries you need. I was making this dessert for a family of six and I used three pounds of strawberries. However many strawberries you use, cut them into quarters and then toss into a bowl. Add 1/4 cup of sugar and mix the strawberries. The sugar will soak into the strawberries, making them sweeter and not as crisp (this is why you need to do the strawberries first). Put the bowl into the fridge to cool until you’re ready to serve.



NEXT, THE BISCUITS.


The drop biscuit recipe that I use is particularly for breakfast biscuits, but my mom came up with adding some sugar into the original recipe which gives the biscuits a little sweetness, making them perfect for dessert.


INGREDIENTS:

2 cups flour

1 tbsp. baking powder

1 1/4 tsp. salt

1/2 cup, 1 stick, unsalted butter, chopped into pieces

3/4-1 cup milk

1-2 tbsp. sugar


1. Preheat the oven to 450 degrees. 2. In a large bowl, whisk together the flour, baking powder, sugar, and salt. 3. Add the pieces of cold butter and fold them into the dry mixture. You can use either a pastry cutter or fork for this. The consistency should be that of coarse meal. 4. Add 3/4 cup of milk and stir until just combined. It should be a thick, lumpy batter. Feel free to add more milk if the batter needs. Do not over mix. 5. Drop large mounds (about 1/4 cup each) onto a baking sheet. You can use a cast-iron skillet instead if you so choose. 6. Bake for 20 minutes, or until golden brown.

Here is a picture of how the biscuits turned out after I baked them:


LASTLY, THE WHIPPED CREAM.


Strawberry shortcake is not the same without whipped cream. If you don’t like whipped cream, use ice cream instead, but don’t just eat the biscuits and strawberries- you’d be a psychopath if you did that. The whipped cream is incredibly simple to make- only three ingredients!

INGREDIENTS:

1 cup heavy whipping cream

1 tsp. vanilla

2 tbsp. sugar


In a large bowl, add the heavy whipping cream, vanilla and sugar. Mix on high until the consistency goes from a liquid to almost a solid. The easiest whipped cream ever!


THE FINAL PRODUCT.


Now it is time to put the whole things together. Grab a biscuit and cut it in half horizontally. Open it up and dab some whipped cream onto both sides. Grab your strawberries from out of the fridge and sprinkle them on top of your whipped cream. Now, just take a second to look at the beauty you’ve created. It’s so pretty you don’t want to eat it! Make sure you snag a picture of you eating this whole watching the sunset before you munch it all down. And don’t be embarrassed to go for seconds- I always do!

XOXO, LIV

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