Strawberry Shortcake Biscuits

 LISA BOYD’S SHORTCAKE BISCUITS WITH STRAWBERRIES AND WHIPPED CREAM

SHORTCAKE BISCUITS:

Ingredients:

2 cups flour, (Fluff flour and then measure. About 10oz.)

3/4 cup sugar, divided

1 Tablespoon baking powder

1/2 teaspoon salt

1/2 cup heavy cream or milk (if using milk, start with 1/3 cup and add up to 1/2 cup if needed)

1 egg

1 teaspoon lemon zest (If you don’t have lemon, add orange zest or vanilla extract)

1 stick unsalted butter, melted

Directions:

1-    Preheat oven to 375°F.

2-    Combine flour, 1/2 cup sugar, baking powder and salt in bowl. Mix to combine.

3-    Measure 1/2 cup heavy cream in liquid measuring cup. Add egg and lemon zest. Mix to combine.

4-    Using a spatula, pour all of the milk/egg mixture into flour mixture and mix with fork until it just starts to combine.

5-    Pour melted butter over batter and continue mixing until batter is completely combined.

6-    Place 1/4 cup sugar in separate smaller bowl.

7-    Using an ice cream scoop, scoop batter out of the batter bowl and roll each scoop of batter in the bowl with the sugar. Be sure to completely cover the dough with sugar.

8-    Place sugar covered batter ball on baking sheet, and repeat until all batter is used up. (Recipe yields about 9 biscuits)

9-    Bake at 375°F for 18-22 minutes, until biscuit tops are golden brown.

10- Let biscuits sit on hot cookie sheet for 10 minutes to finish cooking. Remove from cookie sheet when ready to serve.

11- Serve with prepared strawberries and whipped cream, or eat alone. They’re incredible warm right after you pull them out of the oven. 

 

Prepare Strawberries for Shortcake:

1-    Toss every 1 cup of hulled strawberries with 1/2 - 1 teaspoon of maple syrup or sugar, depending on your preference and the sweetness of your strawberries. (Each strawberry shortcake serving uses about 1/2 cup strawberries. Prepare the amount of strawberries that you will need.)

2-    Set sugared strawberries aside for 10-15 minutes to let the juices release from the berries.

3-    Once they are shiny, they are ready to go on the shortcake biscuits.

 

WHIPPED CREAM

Ingredients:

1 cup heavy whipping cream

3-4 TBL maple syrup

1/2 tsp vanilla

Directions:

1-    Combine ingredients into bowl.

2-    Whip with a hand mixer fitted with the whisk attachment or by hand until cream is thick. Be careful not to over mix as it will turn into butter.

 

STRAWBERRY SHORTCAKE ASSEMBLY:

1-    Cut the biscuit in half, and place bottom of biscuit on a plate.

2-    Place a dollop of whipped cream on biscuit.

3-    Spoon about 1/2 cup of the prepared strawberries on top of the whipped cream.

4-    Add another small dollop of whipped cream on top of the strawberries.

5-    Place the biscuit “top” on top of that.

6-    End with another small dollop of whipped cream and a “display” strawberry for fun. Enjoy!