I’m in a bit of a panic right now because I can’t believe it’s already August. And you know what happens after August? Fall. Except I’m just getting used to summer. I’m eating watermelon by the bowl-full, grilling out every night, and trying to enjoy the long nights as much as I can while ignoring the sun that’s already shortening my summer evenings. I’m trying to squeeze every last bit of summer out of these remaining weeks which may include getting scorched at the pool one last time… Future skin cancer patient of America.
I’ll start wearing sunscreen tomorrow.
I know I’m prematurely aging myself.
Who cares. I’m old already.
Speaking of getting old my birthday is right around the corner. Funny story about birthdays…. When I was much younger my brothers always used to tease me that I had as many boyfriends as the number of candles I couldn’t blow out. First of all, who can’t blow out 5 candles? (Me apparently) and why did this traumatize me so badly (sensitive soul, anyone?!?). Anyways, because my grandma is the best she began the tradition of making me strawberry pie every year for my birthday instead of a birthday cake with the rule that candles don’t belong on pies. Bless her.
Strawberry shortcakes are by no means strawberry pie but they are a sweet taste of summer. The light fluffy biscuits, sweet strawberries, and rich whipped cream are what lazy summer evenings are made of. Plus, the majority of the ingredients you will have on hand as pantry items so you can whip this dessert up in a cinch.
Nobody will tell if you eat the leftovers for breakfast.
Makes 6-8 biscuits
For the biscuits:
1/2 cup heavy whipping cream
1/2 cup milk
1/3 cup cold butter, cubed
2 cups flour
2 tsp baking powder
2 tbsp sugar
Pinch of salt
For the whipped cream:
1 cup heavy whipping cream
2 tbsp sugar
For the strawberries
2-3 pounds of strawberries
1/4 cup sugar
To make the shortcake:
Preheat oven to 400 degrees F.
In a separate bowl, mix together the baking soda, flour, and sugar.
Using a food processor or pastry cutter (a fork works great, too!) cut the cold, cubed butter into the flour mixture. Alternatively, pulse the mixture using a food processor until the butter is pebble size. Drizzle 1/2 cup of heavy cream and 1/2 cup of milk into the mixture and mix until the dough is just combined. (This mixture will be far more ‘doughy’ than pie crust.) Drop mixture into 6 or 8 biscuits on a lightly greased pan or silpat mat.
Bake for 18-22 minutes or until biscuits are slightly brown on top.
To prepare the strawberries and whipping cream:
While the biscuits are baking, slice strawberries and mix with 1/4 cup of sugar in a separate bowl. Mix the remaining heavy cream with 2 tbsp of sugar on high speed until stiff peaks are formed. Be careful not to over-whip otherwise butter will form. If not serving immediately, refrigerate.
To serve, slice biscuits in half and top with a generous scoop of strawberries and a dollop of whipped cream.