Strawberry shortcake is one of those desserts that screams "Spring is finally here!"
If you have the pleasure of picking strawberries from your garden, strawberry shortcake is a true indulgence. For those of us without big gardens, the hot house varieties from the grocery store let us enjoy this simple dessert.
Prepare shortcake biscuits. While the biscuits are baking, slice the fresh strawberries into a serving bowl. Mash the berries lightly with a fork to release some juice. Sprinkle berries with sugar and set aside. Whip the cream until it just holds a peak.
When the shortcake biscuits are done, place one shortcake in the bottom of a bowl. Top with strawberries and whipped cream. Serve immediately.
Shortcake Biscuits For One or Two
3/4 c. flour
1 1/8 tsp. baking powder
1 tbsp. brown sugar
1/8 tsp. vanilla or almond extract (optional)
2 tbsp. shortening
3 tbsp. - 1/4 c. milk
2 tsp. melted butter
Sift together flour and baking powder. Drizzle extract over the sugar and add to the dry ingredients. Mix thoroughly before cutting shortening in with 2 knives or a pastry blender. Add the lesser amount of milk and stir gently. Add more milk sparingly as needed to make a soft dough.
Turn dough out onto a lightly floured board and roll out to 1/2" thick. Cut with a round biscuit cutter. Place biscuits on a cookie sheet and brush the top with melted butter. Bake in a very hot, 450° oven for 15 minutes. Serve hot as a base for Strawberry Shortcake.