Local strawberries are now gloriously in season and for me that brings back lots of memories from the farm! Much time was spent in the strawberry patch, where we had so many plants growing there was plenty to sell at our farm stand. We also ate our fill, with a lot of them piled on strawberry shortcakes.
A sign that summer really is around the corner, I still look forward to the first blushing berries of the season, and having strawberry shortcake is a must!
The fastest way to homemade strawberry shortcake nirvana…? Make light & fluffy biscuits, to split and pile high. I’ve used the biscuit recipe from toffee glazed apple cinnamon buns. With a very neutral, light taste, strawberries can be the star!
The quickest form of all quick breads, biscuits are made with baking powder, and require no rise. Fast. Easy. They’re what I believe is a lost art form, from the days when grandmothers whipped them up for almost every meal. Quick. Easy. Tasty.
In my book they’re the best pastry to hold plenty of the juicy, macerated strawberries! Most people serve the shortcakes with the standard whipped cream, which is of course divine. Consider though, using other products like Greek yogurt or ricotta cheese for some tang, a change of pace, and perhaps saving a few calories.
Since the shortcakes are put together just before serving, try putting out everything in separate bowls, and let your lucky diners help themselves. This way too, you could separately serve whipped cream, yogurt, ricotta cheese (can you think of any others…) and let everyone go to town. It’s always fascinating to see how people put together what they like!
Strawberry biscuit shortcake gets my vote for best beginning-of-summer dessert. Do you have a particular version of strawberry shortcake that’s your favourite…? Please share with us in the comments below~
Strawberry Biscuit Shortcake
Whether you serve it with whipped cream, yogurt or ricotta cheese, strawberry shortcake is a summer classic, and a must have in my house.
for the biscuits:
- 2 1/4 cups all-purpose flour
- 3 tablespoons sugar
- 2 tablespoons baking powder
- 1/4 teaspoon salt
- 1/2 cup cold butter cut into small cubes
- 1 cup milk
for the strawberries:
- 2 cups ripe local berries hulled and sliced
- 1/4 cup sugar
- Combine and let sit for 30 minutes for the juices to form
- ricotta cheese, whipped cream, ice cream or thick Greek yogurt
Preheat oven to 425º and line a baking sheet with parchment paper.
In large bowl, combine flour, sugar, baking powder and salt. Using pastry blender or 2 knives, cut in butter until mixture is crumbly. Pour in milk; stir with a fork until soft dough forms.
Turn out onto lightly floured surface and knead lightly until smooth.
With lightly floured hands, pat into a round about 1-inch thick.
Cut into circles using a 2-inch round cutter or glass. Place on prepared baking sheet, leaving a couple inches space between.
Bake for 12 - 15 minutes until lightly browned.
Let cool on rack. Store in food storage bag/container.
To serve, split in half, and pile on the juicy strawberries, adorning with ricotta cheese, whipped cream, ice cream, Greek yogurt or whatever else grabs your fancy~
*best eaten within a day or two, tightly wrap and freeze any extra biscuits.