This recipe is perfect for strawberry season, but frozen strawberries may be substituted for fresh if they are not available. Other fruit, such as nectarines and blueberries, may be used to make shortcake too.
INGREDIENTS | SERVES 8
- ½ recipe Biscuit dough
- sugar for sprinkling
- 4 cups (1 quart) whole strawberries
- 1½ cups sugar
- 3½ cups heavy cream
- 1 teaspoon vanilla extract
- powdered sugar
- 8 sprigs mint (optional)
Make the biscuit dough as directed in the recipe, substituting cream for the buttermilk. Before baking, brush the biscuits with some of the cream and sprinkle them with sugar. Bake according to the biscuit recipe. When the biscuits are cool, split them horizontally and set aside.
Hull and slice the strawberries and toss them in a bowl with 1 cup of the sugar. Gently mash some of the berries with your hands. Set aside.
In a bowl, whip remaining cream (2 cups), ½ cup of sugar, and vanilla to soft peaks, using an electric mixer or a whisk.
Assemble the shortcakes by placing one biscuit bottom on each plate. Top each biscuit bottom with a serving of strawberries. Put a dollop of whipped cream on top of the strawberries, and then top with the other biscuit half.
Garnish with a dusting of powdered sugar and a mint sprig.