Classic Strawberry Shortcake

Happy Easter everyone! This is a perfect dessert for Easter. Something colorful and sweet yet very QUICK to make.  I've been thinking what to do with my strawberries in the fridge since they don't get eaten much because of the amount of food I have. (I forget all the time that I have fresh strawberries in the fridge, when strawberries are something you cannot forget to eat because it will go bad quickly) Anyway, why not make dessert out of them  : )



1 pound strawberries- stemmed and quartered
8 tablespoons sugar
1/4 cup water

Homemade biscuits

2 cups all- purpose flour
2 teaspoons baking powder
1/4 teaspoons baking soday
2 tablespoons sugar
3/4 teaspoon salt
1 1/2 cups heavy cream

Whipped cream:

1 1/2 cups heavy cream, chilled
3 table spoons sugar
1 1/2 teaspoons vanilla extract


In a medium sauce pan, combine fresh strawberries sugar and water. turn on low heat (do not boil) for 15-20 minutes stirring constantly to let the juice out.  Once you see the water become red and the sauce taste sweet after tasting it turn off heat and put in fridge to cool it.

Fresh biscuits:
Preheat oven to 400 degrees F.
Stir together the flour,baking powder,baking soda, 2 tables spoons sugar and in salt in a medium bowl. Add heavy cream last and mix until combine. Place mixture in an ungreased 8 inch square pant and bake for 20 -25 minutes or until the top is golden brown. Take the biscuits out and let it cool on the rack.

Whipped cream:
Using a mixer, beat heavy cream, sugar and vanilla until soft peaks form. It will take about 2 -3 minutes.

Cut the biscuits into squares. Pour some strawberries on each square then top it off with some whipped cream (or a little extra) Serve fresh!

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