Nothing beats homemade Strawberry Shortcake in the summertime! My grandma always made homemade cream biscuits instead of using store-bought angel food cake. To me, the cream biscuit is perfect choice when you want the base to be infused with the strawberry syrup without turning the entire dessert into a soggy mess. Adding to the delicious flavor is topping it with homemade whipped cream.
- 1 quart fresh strawberries, sliced
- 1 cup sugar, plus 2 Tbsp
- 2 cups all purpose flour
- 2-1/2 tp baking powder
- 1/2-3/4 tsp salt
- 1-1/4 cups heavy cream
Wash, core and slice strawberries into bite-sized pieces. Place in glass bowl and sprinkle with 2 Tbsp sugar and add 2 Tbsp water. Mix together with 2 Tbsp water. Cover and place in refrigerator until macerated.
To make biscuits: Whisk together flour, baking powder and salt. Add cream and mix using a spatula until a wet dough is created.
Press dough into a 9 X 9″ pan. Brush top with milk.
Bake at 450 degrees F for 10-12 minutes.
Remove from oven and allow to cool in pan. Once cooled, cut cake into squares. Remove each square from pan and slice each through the middle, creating two halves. Place one half on plate, drizzle syrup to moisten and add strawberries. Place top of biscuit on and add more syrup and strawberries. Top with whipped cream, preferably homemade, adding more syrup and strawberries, if desired.
