Strawberry Shortcake

June 01, 2020

Strawberry Shortcake

For buttermilk biscuits:  

- 2 1/2 cups flour

-1/8 cup sugar

- 2 tsp baking powder

- 1tsp baking soda

- 1 cup buttermilk

- 1/2 cup COLD butter

Combine flour, sugar, baking powder and baking soda together. Add chopped cold butter and gently combine until mixture is crumbly.  Put bowl in refrigerator for at least 15 minutes to chill. Make well in center of dry mixture and add cold buttermilk. Combine all into a loose ball and roll out cold dough into a rectangle.  If dough is difficult to roll refrigerate and try again.  Cut rectangular dough with biscuit cutter and place round discs on a parchment lined baking sheet lightly dusted with flour. Bake biscuits at 425 F for 15 minutes 

For strawberries:

- 1 quart washed, hulled and sliced strawberries

- 1/4 cup sugar

Combine strawberries and sugar in a bowl and mash with potato masher or fork until berries become macerated. Set aside for 15 minutes

Prepare fresh whipped cream

Slice biscuit and place one side on dessert plate. Top with generous amount of strawberry mixture and a dollop of fresh whipped cream. Lean other biscuit on plate if desired and garnish with a mint leaf.








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