Prep 30 mins
Cook 15 mins
Fresh strawberry shortcakes served warm with butter and real freshly whipped cream! The key here is to use only the freshest, ripe, sweet strawberries when summer berries are at their peak, and always serve the biscuits warm (and with butter). Adapted from a James Villas recipe.
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1⁄4 teaspoon salt
- 8 tablespoons butter, softened
- 1 large egg, beaten
- 2⁄3 cup half-and-half
- butter, for spreading
- 4 cups fresh ripe strawberries, rinsed, hulled, sliced in half, and sugared to taste
- 1 cup heavy cream, whipped to stiff peaks (add a drop or two of vanilla, if you like)
- Preheat the oven to 450°F.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt and mix well. Add the butter and, using a pastry cutter or two knives, cut the butter into the mixture till crumbly.
- In a small bowl, combine the egg and half-and-half and beat till well blended, then add to the flour mixture and stir till thoroughly moist.
- Turn the dough out onto a floured surface and knead very briefly. With your hands, pat out the dough to about a 1/2-inch thickness, then, using a floured 3-inch biscuit cutter, cut out 6 biscuits.
- Place the biscuits on an ungreased cookie sheet and bake on the upper rack of the oven till slightly brown on top, about 12 minutes.
- While they're still hot, split open the biscuits, spread lightly with butter, and arrange close together on a crystal cake plate.
- Spoon the berries and cream onto the biscuits and serve while still warm. (For attractive individual servings, prop one biscuit half at an angle on the other on small dessert plates and spoon berries and cream over the tops.
- Note: I've used Bisquick Mix for the biscuits when I don't have the time to make the real deal, and in my opinion they are quite acceptable, too. Just be sure to use only the freshest, ripe, sweet strawberries, and serve the biscuits warm with butter.