Strawberry shortcake

It’s officially spring! Bring on all the fresh new flavors spring has to offer. I’m celebrating with a classic family favorite, strawberry shortcake. Rich flaky buttery biscuits topped with a big spoonful of fresh whipped cream and perfectly sweet strawberries. It’s just the best!

Strawberries

• 1 cup fresh strawberries, sliced
• 1 tbsp. granulated sugar

Mix the strawberries and sugar together in a small bowl and let them sit, so the juices start to release.

Biscuits

• 4 cups all-purpose flour
• 2 tbsp. baking powder
• 1 tsp. salt
• 2 tbsp. sugar
• 2 sticks cold butter, cubed
• 2 cups buttermilk

Directions

Preheat oven to 400 degrees F.

In a large bowl sift together the flour, baking powder, salt, and sugar. Cube up the butter and using either a pastry cutter, or your hands, gently mix the butter into the flour mix. Until it is incorporated and about pea size pieces. Make sure to keep the butter and buttermilk as cold as possible. The colder they are the flakier the biscuits will be.

Once the butter is incorporated, pour in the buttermilk and gently mix into the dough. Make sure not to over mix! Once the dough just comes together dump out onto a lightly floured surface and pat or roll out to about 1 inch thick circle. Cut the biscuits out using a glass or cutter, re-roll and gather the scraps to use all the dough.

Place the biscuits in a cast iron pan or baking pan brush the tops with buttermilk to help ensure that golden top.

Bake for 20-25 minutes until they have risen, golden and beautiful!

Whipped Cream

• 1 cup heavy cream
• 2 tbsp. granulated sugar
• 2 tsp. vanilla extract

In a medium bowl with an electric mixer, whip the heavy cream until it starts to get frothy then gradually add in the sugar and vanilla. Continue to mix until stiff peaks.

To assemble cut the biscuit in half, top with the whipped cream and spoon on the strawberries and a little of the strawberry juice from the bowl. Enjoy!!