Strawberry Shortcake just screams summer to me and is one of my best loved desserts. When we received a pint of huge fresh strawberries in our CSA a few weeks ago I knew it was strawberry shortcake time. I decided to make homemade biscuits and found a recipe for shortcake biscuits in a cookbook from my childhood church. I kept the homemade theme going and made a really easy whipped cream to go on top because strawberry shortcake is no good without whipped cream.
Shortcake Biscuit Recipe
From "What's Cookin' at Haven?" Church Cookbook
2 cups flour
2 tablespoons sugar
3 teaspoons baking powder
1 teaspoon salt
6 tablespoons shortening or butter (I used Crisco)
2/3 to 3/4 cups milk
Preheat oven to 400 degrees. Mix together flour, sugar, baking powder and salt. Cut in shortening or butter. Stir in enough milk to make soft dough.
Roll out to 1 inch thickness on floured counter.
Cut with 3 inch biscuit cutter (I do not have this so turned a glass upside down to cut out the circles).
Bake on a cookie sheet for 12 to 15 minutes until golden brown. Serve warm with strawberries and whipped cream.
1 pint fresh strawberries
4 tablespoons sugar
Cut the top off of the strawberries and slice into small pieces. Pour sugar over the strawberries and refrigerate.
Homemade Whipped Cream
1/2 pint heavy cream
3 tablespoons sugar
1 teaspoon vanilla
Whip cream until it begins to thicken, but do not allow it to get too thick and butter-like. Stir in sugar and vanilla and refrigerate.