Summer is here! Despite the heat, it still feels like back home when you start grilling, having friends over, pool parties and tons of fresh fruit! I absolutely love strawberry shortcake and yet rarely make it. And I mean the home made sweeter biscuit version, not the sponge cakes you find at the store. The strawberries are in abundance in the summer and it's a tore.great way to use some up or take advantage while they are cheaper in the stores. These are super simple to make and you can taste the difference.
Source: Betty Crocker
2 pints strawberries (4 cups), sliced
1/2 cup sugar
2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup firm butter
2/3 cup milk
1. In a large bowl, stir strawberries and 1/2 cup sugar until well mixed. Let stand about 1 hour so strawberries become juicy.
2. Heat oven to 425F.
3. In a medium bowl, mix flour, 1/2 cup sugar, baking powder and salt. Cut in butter using pastry blender (or pulling 2 table knives through ingredients in opposit directions), until mixture looks like coarse crumbs. Stir in milk justuntil blended. Drop dough by 8 spoonfuls about 2 inches apart onto ungreased cookie sheet.
4. Bake 12-14 minutes or until golden brown. Cool 10 minutes.
5. Cut shortcakes horizontally in half while warm. Fill and top each with strawberries and whipped cream. Enjoy!