Strawberry Shortcake
 Source Brown Eyed Baker Recipe Added: 9/8/2014
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Biscuits Preheat oven to 450 F. Line a baking sheet with parchment paper or baking mat (do not grease). In a large bowl whisk flours, sugar, baking powder, baking soda and salt. Use a pastry blender to cut in butter until mixture resembles coarse meal. Stir in buttermilk with a rubber spatula or fork until mixture forms a soft, sticky ball. Transfer to a lightly floured surface and form into a rough ball. Do not over-mix. Pat dough into a circle. Cut rounds with a 2-inch biscuit cutter. Repeat with remaining dough. Place biscuits on prepared baking sheet. Bake until tops are light brown, 10 -12 minutes. Remove to cooling rack while strawberries are prepared.
Strawberries Place strawberries, sugar, and vanilla in a large bowl and stir to combine. Let sit for 5 minutes, then use a potato masher to gently press on strawberries (do not mash them). Let stand for 1 hour, stirring occasionally. Whipped Cream Pour heavy cream, sugar and vanilla into bowl of an electric stand mixer with whisk attachment. Turn mixer to medium speed and whip to soft peaks, about 3 to 4 minutes. Assemble Strawberry Shortcakes Split biscuits in half, top with strawberries, and then top with whipped cream. |
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| Notes Also see MKK recipe for Chocolate Strawberry Shortcake. Yum! | ||||||||
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