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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 8 |
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This is a good classic shortcake recipe. Very simple to make and beautiful to serve. Nothing better than biscuits soaked with strawberry juices topped with whipped cream. Yum. Ingredients:
for the strawberries |
1 quart (ore more if you like) fresh strawberries |
1/4 cup sugar |
2 to 4 tbsp grand marnier (or other liqueur, this is optional) |
for the biscuits |
2 cups all-purpose flour |
2 1/2 tsp baking powder |
1 tsp salt |
1/2 tsp baking soda |
1 tbsp sugar |
1/2 cup butter |
1 cup buttermilk |
for the cream |
1 pint heavy whipping cream |
1 tsp vanilla bean paste or extract (if desired, i usually leave it out) |
2 tbsp of sugar (also optional, sometimes just straight whipped cream is best) |
Directions:
1. Wash, remove the stems from and quarter or half the strawberries.
2. Sprinkle with the sugar and Grand Marnier (optional), cover and set aside for about an hour or so.
3. Heat oven to 400f.
4. Mix together the flour, baking powder, salt, baking soda and sugar.
5. With your hands (or a pastry cutter if you don't like to use your hands) cut the butter into the flour until it resembles coarse pea sized bits.
6. Add the buttermilk and mix until just blended.
7. I like to just free form these biscuits by dropping 8 to 10 mounds onto a parchment lined sheet pan. You may roll the dough out on a floured board and cut out the biscuits if you desire.
8. Bake for 10 to 12 minutes until the biscuits have risen and are a lovely golden brown.
9. Cool the biscuits on a rack.
10. In a chilled bowl, whip the cream to medium/firm peaks.
11. Assemble by cutting the biscuits in half, topping with strawberries, lots of juice, whipped cream and then the top half of the biscuit.
12. Enjoy!
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