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Easy Strawberry Shortcake Recipe

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This recipe for Easy Strawberry Shortcake, by , is from The Elm Valley Community Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angie Marsalis
Added: Saturday, March 22, 2008


1 qt (24 oz) ripe strawberries
3 Tbsp sugar

Cream Biscuits
2 cups all-purpose flour
1/4 cup pls 2 tsp sugar
1 Tbsp baking powder
1/2 tsp salt
1 cup (whipping) cream (not whipped)
3/4 cup heavy (whipping) cream, whipped with 2 tsp sugar.

Strawberries: Put 1 cup strawberries into a bowl. Sprinkle with sugar and mash with a fork until juicy. Gently stir in remaining berries. Let stand 1 hour at room temperature (or refrigerate then bring to room temperature before serving).

Heat over to 400 degrees. Have a baking sheet ready.

Biscuits: Mix flour, the 1/4 cup sugar, baking powder and salt in a large bowl. Gradually pour in 1 cup cream, tossing mixture with a fork just until clumps form. Press clumps into a ball, but don't overwork dough.

Shape dough into a 6 inch log. Cut in 6 slices and place on ungreased baking sheet.

Bake 15 minutes, or until light golden brown. Remove to a wire rack. Cool at least 10 minutes before filing.

To serve, split biscuits and put bottom halves on plates. Spoon on half the berries and juice, then half the whipped cream. Add biscuit top, then remaing berries and cream.




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