• Antoinette

Strawberries are Fruit of the Heart ❤️

Strawberry Shortcake Delight

Ingredients for Biscuits

3 cups all-purpose

1/2 cup granulated sugar

2 Tbsp. baking powder

1 tsp. salt

3/4 cup unsalted butter, cold and cubed

1 cup cold milk

2 Tbsp. heavy cream

Turbinado sugar for sprinkling

Ingredients for Strawberries

6 cups Fresh strawberries, stemmed and quartered

1/2 cup granulated sugar

Whipped cream for topping

Instructions for Strawberries

In large bowl stir strawberries and 1/2 cup granulated sugar together in a large bowl. Cover and place in refrigerator until ready to use.

Instructions for Biscuits

Preheat oven to 425 degrees F.

Mix the flour, granulated sugar, baking powder, and salt together in a large bowl. Whisk until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter until coarse crumbs form.

Pour in the milk. Stir together until combined. Turn dough out onto a clean work surface and mold together into a ball shape using your hands. Flatten until it is approx. 1/2 inch thick. Cut into 3-inch circles. Reroll any excess scraps until you have about 12 biscuits.

Arrange closely together on a baking sheet lined with parchment paper.

Brush the tops with 2 tbsp. of the heavy cream and sprinkle with turbinado sugar. Bake for 15 minutes or until biscuits are golden brown on top. Remove from the oven and allow to cool for at least 5-10 mins. before assembling.

Slice the biscuits in half and layer with strawberries and whipped cream.

Enjoy! 😉

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