Strawberry shortcake is a classic summer dessert, but the biscuit base can be tedious to make. The recipe below calls for slightly doctored prepared biscuit dough, which is topped with a homemade strawberry mixture and, of course, whipped cream.
If you have some time to plan ahead, the strawberries are even better if they macerate in the sugar for a bit. Try to start this recipe a few hours before you plan to serve, and the strawberries will be even better. Homemade whipped cream is really the icing on the proverbial cake, but if you don't have time to make your own, canned will do in a pinch!
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Strawberry Shortcake
8
20 minutes
20 minutes
40 minutes
3 cups fresh strawberries, sliced
3 tablespoons sugar
1 tablespoon lemon juice
1 can (eight pieces) Southern-style buttermilk biscuits
1 tablespoon melted butter
2 tablespoons sugar
3/4 cup heavy whipping cream
1/2 cup sour cream
1/4 cup powdered sugar (or to taste)
1 teaspoon vanilla extract
Preheat the oven to 350 degrees.
Combine the strawberries, sugar, and lemon juice. Allow to sit while you prepare the rest of the recipe.
Arrange the biscuits on a greased baking tray. Brush with melted butter, and sprinkle with sugar. Bake according to package directions, then set aside to cool slightly.
Meanwhile, make the cream. Whip the cream with an electric beater until it doubles in size and is nice and fluffy. Slowly beat in the sour cream, followed by the powdered sugar and vanilla. (Because the strawberries are quite sweet, it can be nice to have a slightly less sweet cream).
Split the biscuits and heap with the strawberry mixture. Top with a heaping spoonful of the cream, and finish with the top of the biscuit. Serve with extra cream on the side.