When strawberries are plentiful and good in the spring a strawberry shortcake with biscuits is really nice. Each biscuit is a good portion and even half a biscuit make a nice size. I read a tip online suggesting baking biscuit close together in a cast iron pan. The cast iron gives a nice crisp bottom and supposedly close together in the plan helps them rise more. I found using butter and adding sugar makes a sweeter and richer biscuit nice for a dessert. Sprinkling some turbana or thicker sugar on top adds a nice sweet crunch. THe recipe is nice since you can keep the parts unassembled and will last longer. We have a whipper so the whipped cream lasts for around a week in the cannister. I adapted the recipe from https://sallysbakingaddiction.com/easy-homemade-strawberry-shortcake/
Ingredients
- 313g (2.5c) all purpose flour
- 2T baking powder
- 1t salt
- 115g (1 stick) unsalted butter
- 1c + 2T cold buttermilk
- 2T honey (or 1T sugar)
- 1c whipping cream
- 2-3T powdered sugar
- 1t vanilla
- 1 pint strawberries
- 2T sugar
Steps
biscuits
- preheat oven to 425 F
- whisk flour, baking powder, salt in a bowl
- cube butter, press into flour until ressembles coarse pebbles
- make a well, pour cold buttermilk into center and drizzle honey
- with spoon fold carefully not to overmix until mixed
- pour dough and crumbles onto work surface and press with floured hands until comes together and is 3/4 inches thick
- fold one side to center and flatten until 3/4 inch thick, repeat again
- cut into 2.75 or 3 inch rounds with a biscuit cutter
- cut into 8-10 biscuits
- place in a 10 inch cast iron
- biscuits should be touching each other
- brush tops with buttermilk
- bake for 15-20m until tops are golden
- can cover and store at room temperature or in fridge for up to 5 days
assembly
- remove tops and slice strawberries, add 2T sugar and let sit, the juices should collect
- whip the cream with powdered sugar until forms whipped cream, add vanilla
- slice biscuit, add whipped cream and spoon strawberries on top
