Strawberry Shortcake Recipe

Strawberry Social
Once you’ve tasted a fresh picked strawberry, warm and smelling of the sun, why would you even consider anything else? It wasn’t so long ago that many small towns hosted a Strawberry Supper, to celebrate the solstice and the strawberries. Maybe it’s time to bring back that neighborly tradition.

Every old cookbook has a version of this favorite. Should it be a large Shortcake, layered and cut into squares, with jam or cream or butter or all three? A cake or a biscuit? Cream, whipped or poured? Mash the berries with sugar or no, a dash of liqueur or not?

Here is our super simple version using the biscuit mix I’ve shared with you before:

If you have it in the freezer, 3 cups of the base mixed with 2 T sugar and a scant cup of buttermilk or diluted yogurt, will make 9-10 biscuits. If you need to begin from scratch click here.

Mix the base with the liquid and sugar on a work surface, pinching the ingredients together to form a dough ball and roll out about an inch thick. Use a 2” biscuit cutter or cut squares. Take the last bits and form them into a biscuit for you to eat when they come out of the oven! Sprinkle with a little more sugar. Bake at 425F for 20 minutes until browning.

Meanwhile hull 2-3 c. of berries, putting aside the best-looking ones for the pictures. Mash them roughly with sugar to taste. Let this sit for a while to get juicy. To serve: Cut open the biscuits, spoon some of the “sauce” over and crown it with the rest of the biscuit, more sauce and cream as you like it. Of course vanilla ice cream is good too!