Photo © Jason Lugo

Mother’s Day is coming soon and what could be better than fresh strawberries on top of a sweet biscuit, topped with a dollop of cloud-like whipped cream. If your version of strawberry shortcake includes a ‘grocery store special’ spongy cake thing then this recipe is for you. It’s a twist of the classic tried and true strawberry shortcake using dessert biscuits instead of cake. If strawberries are not mom’s favorite, substitute any other berry (blackberries are delicious). Make this to-die-for dessert and impress mom on her special day. Enjoy!

Photo © Jason Lugo

Strawberries

2 lb. ripe strawberries
4 Tbs. sugar or sweetener of choice

Hull strawberries. Crush 1 pound of the berries with a potato masher in a large mixing bowl. Slice remaining strawberries but reserve a few for garnish. Stir sliced berries into mashed berries while adding the sugar. Let the berries set at room temperature for 30 minutes.

Shortcake

4 cups of flour
2/3 cup sugar
5 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 package dry yeast
1 cup cold butter cut into chunks
2 eggs
1/2 cup cream
1/2 cup buttermilk

Topping

1 tbs. cream
4 tbs. coarse sugar (turbinado sugar)

Whisk the flour, sugar, baking powder, baking soda, salt, and yeast in a bowl to mix thoroughly. Using a pastry cutter work the butter into the dry ingredients until it resembles coarse cornmeal. In another bowl combine the eggs and cream beating with a whisk. Stir in the buttermilk. Add liquid to flour mixture and combine until it gathers together. If necessary use a little more cream and knead lightly. Place the dough on a lightly floured mat and roll into a round disk about ¾ inch thick. Cut into shapes and place on a parchment lined baking sheet. Brush the tops lightly with cream and sprinkle tops with coarse sugar. Bake 10 to 15 minutes at 350 degrees. If making larger biscuits increase baking time.

Whipped cream

3 cups whipping cream
3 tbs. sugar
1 tsp. vanilla

Chill bowl. Whip cream, sugar, and vanilla with electric mixer until forming soft peaks.

Cool the biscuits and split in half, placing the bottom on a dessert plate. Layer with berries and juice. Spoon whipped cream on the berries and place biscuit top on top. Repeat with berries and cream. Garnish with reserved sliced berries. Serve and enjoy.

About the author

Mary Beth Sligar - Mary is a native of Idaho, married with four children. In addition to her passion for writing, she enjoys art, music, photography, and crafting. She is a freelance writer based in Twin Falls, Idaho currently working on short stories and a novel.

Similar Posts

Comments are closed.