Strawberry Shortcake

Strawberry shortcake can be a controversial topic. Some want it made with cake, while others insist on biscuits. I truly do like it both ways. I mean it all has strawberries and whipped cream… what’s not to like? This recipe could please everyone. The shortcake itself is a biscuit, but it is a sweet biscuit. And, it is oh so good. I think I could have eaten them all right by myself.

The recipe is an old cream biscuit recipe that I have had for years. I just added a little sugar to sweeten them up. The amount of sugar on the berries and in the whipped cream could be changed depending on your taste. Make it as sweet as you want it!

Prep 30 mins

Cook 13 mins

Total 43 mins

Author Michelle

Yield 6

Ingredients

2 cups self-rising flour, plus more for flouring surface
1/2 cup sugar, divided
2 3/4 cups heavy cream, divided
1 lb. strawberries, hulled and sliced
3 Tbsps. confectioners’ sugar

Instructions

Preheat oven to 400 degrees.
Line a baking sheet with parchment.
Stir together flour and 1/4 cup sugar.
Pour 1 1/4 cups heavy cream over flour mixture.
Stir together until it makes a sticky dough.
Turn out onto a lightly floured surface. Sprinkle a little flour over the top of the dough. Fold the dough over itself, adding a little flour as you go until the dough no longer sticks to your hands.
Pat to 1 inch thickness and cut into 6 pieces using a 3 inch round cutter. Place on prepared pan.
Bake for 10 to 13 minutes or until golden.
Meanwhile, add the remaining sugar to the sliced berries. Stir occasionally to release juices.
After biscuits have cooled, whip cream using the whisk attachment of an electric mixer. When soft peaks form, begin slowly adding the confectioners’ sugar. Whip until stiff peaks form.
To assemble shortcakes, split biscuits, spoon strawberries and whipped cream over bottom half and top with top half.
Serve immediately.