Right now I'm holding a sleeping baby that has been super fussy today so I'm keeping my thoughts on this delicious dessert short and sweet. If you follow me on Pinterest I'm sure you noticed that I pinned a few different strawberry recipes over the weekend. The reason you ask? On saturday we went to the SC Strawberry Festival that just so happened to take place about 6 miles from our house. While the weather was awful for walking around, the strawberries were SO good. I brought home a few (or a flat) of them.
After making some jam (that we'll discuss later), Allen mentioned that he wouldn't mind having some strawberry shortcake but it had to be the biscuit kind. Growing up we didn't eat a lot of strawberry shortcake and I always think of those yellow spongey cakes when someone brings it up. Biscuits were new to me so I had to investigate. As it turns out he is not alone in his love for drop biscuit cakes, there are tons of recipes and I found a good recipe on Pinterest from the Last Call For Corn.
The entire recipe took me about 10 minutes from start to finish. It was so easy. Because I don't make my whipped cream very sweet and I wanted to use the berries fresh in all their deliciousness, I wanted to add some sweet to the biscuit. The easiest way to do that was to sprinkle them with sugar before I baked them. However you cut it, this is a good dessert. When I started the dessert I'm not going to lie, I was scared that this wasn't going to a justified use for my beautiful strawberries but I was wrong. So good.
Strawberry Shortcake Drop Biscuits
adapted from Last Call for Corn
Biscuits
2 cups all-purpose flour1 Tbsp sugar
1 Tbsp baking powder
1/2 tsp salt
4 oz butter, chilled (the recipe didn't specify, so i used salted since i had it on hand)
1 cup milk
2 Tbsp cream
sugar for sprinkling
Preheat oven to 400 degrees. Stir the dry ingredients together in large mixing bowl. Cube the chilled butter and work it into the dry ingredients with your fingers to get a texture like a rough meal. Stir in milk and mix until you have a soft dough. It will be a little sticky, but don't over-mix it. Spoon the dough in 6 portions on a greased baking sheet and brush the tops with cream. Finish by sprinkling sugar on top. Bake for 15-18 minutes until golden.
To assemble the shortcake, layer whipped cream (I used fresh homemade but you can use anything), then top with sliced berries and more whipped cream. Devour. The end.
