Grandma's Old Fashioned Strawberry Shortcake

Strawberry picking kicks off summer for our family.   This year it was delayed a bit by rainy weather, but the wait was absolutely worth it.   I saw this recipe on the cover of April/May 2017 Taste of Home, and I knew it was the first thing I would make when berries were ready.

Two changes - I used raw sugar to sprinkle the biscuits, and Redi Whip instead of making the whipped cream from scratch due to time constraints.   I'll definitely do it for real next time!

Hands down the best from-scratch shortcake biscuit I've ever made.   The vanilla in the strawberries is fantastic.   I'm off to the farm to get more berries, because I know my family will want this again very soon. Thanks so much to Angela L for sharing the recipe!




Print Recipe


Grandma's Old Fashioned Strawberry Shortcake
Perfect taste of summer!
Ingredients
6 cups fresh strawberries, sliced
1/2 cup sugar
1 teaspoon vanilla extract
Shortcake
3 cups flour
5 Tablespoons, divided sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup cold butter, cubed
1 cup buttermilk
Topping
1 1/2 cups heavy whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla extract

Instructions
Combine strawberries with sugar and vanilla; mash slightly. Let stand at least 30 minutes, tossing occasionally. Preheat oven to 400°.
For shortcake, whisk together flour, 4 tablespoons sugar, baking powder, baking soda and salt. Cut in butter until crumbly. Add buttermilk; stir just until combined (do not overmix). Drop batter by 1/3 cupfuls 2 in. apart onto an ungreased baking sheet. Brush with 2 tablespoons heavy cream; sprinkle with remaining 1 tablespoon sugar. Bake 18-20 minutes.
Remove to wire racks to cool completely. For topping, beat heavy whipping cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. To serve, cut biscuits in half; top with strawberries and whipped cream.
Source: http://www.tasteofhome.com/recipes/grandma-s-old-fashioned-strawberry-shortcake
Yield: 8 servings

 

Comments

  1. Never tried making this, it looks delicious!

    ReplyDelete
    Replies
    1. I hope you give it a try, the cold butter is definitely the key, and not working the dough too much after you add the liquid. Thank you for stopping by!

      Delete

Post a Comment

Popular posts from this blog

Southern Fried Chicken Strips

Chocolate Chip Cookie Cake

Grilled Potato Skins