Strawberry shortcake

Strawberry Shortcake Makes 6

This recipe uses a drop biscuit as the shortcake. The biscuit has a slight sweetness is moist and almost cake-like. This recipe is very simple to make and is fast!

What you will need:

Fresh Whipped Cream - approx 4 cups (can you really ever have enough?) lightly sweetened with sugar & vanilla extract or Grand Marnier

3 cups Fresh hulled and halved strawberries, sprinkled with 2 tbsp. sugar & drizzled with 2 tbsp Grand Marnier

Shortcake Biscuits;

All purpose flour 1 1/2 cups

Salt 1/8 tsp.

Baking powder 1 tbsp.

Powdered sugar 2 tbsp.

Butter, cubed & cold 3 tbsp.

Egg 1 ea.

Milk 1/2 cup

Pure Vanilla extract 1/4tsp.

Preheat oven to 350 & grease a parchment paper lined cookie sheet.

1. In a medium size bowl, stir all the dry ingredients together

2. Add the cubed butter and with your hands, squeezing the butter and flour mixture through your fingers until the mixture is very coarse and there are no longer large chunks of butter. Try to work quickely as you don't want the butter to become too soft. (If this does take you a while, Place the bowl in the freezer for 5 min while you prepare step #4.)

3. In a small bowl, beat the egg and then add the milk and vanilla.

4. With a fork, mix the wet ingredients into the dry mixture. Stop mixing when the dry ingredients are moistened.

5. Using a 2 oz. scoop or a tablespoon, drop 6 mounds of batter onto the greased parchement lined cookie sheet. Be sure that there is at least 2-3 inches between each mound. These rise & expand a lot as they bake- so they need room!

6. Generously sprinkle granulated sugar on the top of each mound before placing in the oven to bake for approx 15 min. These will not brown very much. If you are unsure as to wether or not they are baked through, insert a toothpick into to center & if it comes out clean, it's done.

7. Remove from oven and cool. These can stay on the cookie sheet as they cool as they are very delicate while warm. *

8. Be careful as you remove the shortcake biscuits off the paper, you may need to use a spatula to slide underneath each biscuit to loosen.

To Assemble;

1. Once cooled and removed from the cookie sheet, slice each shortcake biscuit horizontally in half & place on individual dessert plates.

2. Place a spoonful of whipped cream on the bottom half of the biscuit, top generously with strawberries & on top of that a small dallop of whipped cream to secure the top piece of biscuit. Top with more whipped cream & strawberries. ~ what's fun about shortcake is that you can increase or decrease the amount of strawberries & whipped cream to your liking.

Enjoy!

* While the shortcake biscuits are cooling, you can prepare the strawberries and whipped cream.