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: 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.

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. Sprinkle with a little more sugar. Bake at 425F for 20 minutes until browning.

Meanwhile hull 2-3 c. of berries. 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.