Summer sun and strawberry shortcake make me happy!
Since the sun has been hiding out the past few days…I’m making up for it with multiple servings of this delicious strawberry shortcake!
Not all at once, of course! I mean the shortcakes pictured here weren’t all for me. Although I probably could have finished them by myself…I know it’s nice to share.
These drop biscuits are super simple to prepare and bake up in about 13 minutes…so you can be eating strawberry shortcake soon!
Sweet strawberries, fluffy whipped cream and easy drop biscuits...pass that fork!
- 1 lb strawberries washed and sliced
- 2 tbsp granulated sugar
- 1 1/2 cups heavy cream
- 3 tbsp powdered sugar
- 3/4 cup milk
- 1 tbsp lemon juice
- 2 cups flour
- 3 tbsp granulated sugar
- 2 1/2 ts baking powder
- 1/2 ts baking soda
- 1/4 ts salt
- 1/2 cup butter cubed
Mix together the sliced strawberries and sugar
Cover and refrigerate until the biscuits are ready so that the berries get juicy
Beat the cold cream and the powdered sugar until light and fluffy
Refrigerate until ready to use
Preheat the oven to 425 degrees F and line a baking sheet with parchment paper
Stir together the milk and lemon juice and set aside (buttermilk can be used...but I rarely have it on hand so the lemon juice combined with regular milk is a nice substitute)
Combine the flour, sugar, baking powder, baking soda and salt
Add the cubed butter and cut into the flour mixture until it looks like coarse crumbs
Add the milk/lemon juice mixture and stir until combined
Drop the dough onto the baking sheet by rounded tablespoons full to make about 12 biscuits
Bake for 13 - 15 minutes until the biscuits begin to turn golden brown
Allow the biscuits to cool, then slice them and top them with strawberries and whipped cream