Strawberry Shortcake

I really wanted to bake something that screamed SPRING. I asked my mom the other day, "What dessert reminds you of spring?" She replied with strawberry shortcake. Then I was off testing different methods and ingredients. It was also a coincidence, because today, May 21, is National Strawberries and Cream Day! I hope y'all enjoy this recipe!

Strawberry Shortcake

Total time: 8 hours(if you make macerated berries)/ Bake time: 13 minutes/ 3-12 servings (depends on size of biscuit cutter)

Strawberries:

- 1 pound fresh strawberries

- 2 TBSP fresh lemon juice

- 1 TBSP granulated sugar

1. Chop the strawberries into cubes.

2. Mix the strawberries, lemon juice, and granulated sugar together in a bowl, cover, and refrigerate 1-8 hours, or over night. Do this the night before. If in a hurry, they can chill for an hour.

3. In the morning, or when ever you are done refrigerating, strain the berries.

4. Take the juice, and thicken on simmer on your stove. Take off the stove when you can drag your spoon across the bottom of your pan, and the juice slowly fills in. About 15 minutes. Cool in fridge.

Biscuit:

- 1 1/2c. AP flour

- 2 TBSP granulated sugar

- 1 TBSP baking powder

- 6 TBSP salted butter, chilled

- 1/2 - 3/4c. buttermilk

- 1 TBSP whole milk

1. Pre-heat oven to 425°F. Line a baking sheet with parchment paper.

2. In a food processor, pulse the AP flour, granulated sugar, and baking powder together.

3. Add the salted butter two tablespoons at a time. Pulse 4 times in between every two pieces. It should look crushed graham like when all butter is pulsed in.

4. Slowly pour the buttermilk in. Don't over mix!

5. On a lightly floured surface, use your hands or a rolling pin to flatten the dough gently. You will need it about 1/2 inch thick. Cut out with round cookie cutter 4 inches in diameter for 3 servings (I used 4inch cutter). You can use different sizes depending on how many you want. Do not twist the cutter! Go down then up. Keep rolling out and cutting the dough until there are only bits left. You can bake the bits too!

6. Place each biscuit on the baking sheet touching each other. Brush whole milk on the tops of each biscuit. Bake for 13 minutes on middle rack. Cool on cooling rack.

Nice light brown bottom of a biscuit.

Whipped Cream:

- 1 1/2 c. heavy whipping cream

- 1 tsp. pure vanilla extract

- 1 TBSP powdered sugar

1. Chill the bowl you will be using to whisk the cream in freezer for 1 hour.

2. Whisk heavy whipping cream, pure vanilla extract, and powdered sugar until you can pull your whisk straight up, and there is a stiff peak. About 20 minutes.

Assembly:

Cut a biscuit in half, smear the whipped cream, strawberries, and reduced sauce any way you would like.

I hope y'all enjoyed this recipe! I had so much fun making it!

Here is the riddle: What has hands but can't clap?

Answer to last post's riddle: An echo

Stay tuned for more posts like this one!