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Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Senior Food Editor: Kemp Minifie Father: Tom Miles, Washington, D.C. Strawberry shortcake was the culmination of my father's favorite June pastime gathering strawberries at a U-pick farm. As a family we'd fan out across the field, each of us claiming a row, and we wouldn't leave until the trunk of the car was full. Although my father wasn't the cook in the family, he had definite ideas about how strawberry shortcake should be made. Ingredients:
2 1/2 lb strawberries, trimmed and quartered (7 1/2 cups) |
1/3 to 1/2 cup granulated sugar, or to taste |
1 cup chilled heavy cream |
1/4 cup sour cream |
1 1/2 to 2 tablespoons confectioners sugar |
1/2 teaspoon vanilla |
6buttermilk biscuits |
Directions:
1. Toss strawberries with granulated sugar in a large bowl and let stand 5 minutes. Gently press strawberries with potato masher to help release their juices, being careful not to crush them to a pulp. Let stand at room temperature, stirring occasionally, 45 minutes to 1 hour.
2. Beat together heavy cream, sour cream, confectioners sugar (to taste), and vanilla in a bowl with an electric mixer at medium-high speed until it holds a soft shape (not stiff).
3. Split biscuits horizontally with a fork and arrange 2 halves, split sides up, on each of 6 plates. Top with strawberries and juices, then with whipped cream.
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