Summer means fresh, local strawberries and old fashioned strawberry shortcake. We made some this past weekend and it was gone by the end of Day One.
Rating: Truly 1/2 assed (Simple, but not ridiculously so)
Here's what you need and how you do it
2 cups all purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
3 Tablespoons sugar
1 stick butter or margarine, chilled
2/3 cup half and half, milk or soy creamer
1 quart strawberries, washed and cut into halves or quarters
1/3 cup sugar
1-1/2 cups whipping cream or non-dairy whipped topping
Preheat oven to 425 degrees.
In a bowl, sprinkle 1/3 cup sugar over berries and let sit.
In a separate bowl, combine flour, baking powder, salt and sugar. Slice butter into 8 pieces and, with a pastry blender, mix into dry ingredients until it resembles a coarse meal. Stir in milk or cream and work with your hands until just moistened. Turn the dough onto a floured surface and knead 2 or 3 times.
Pat the dough into a rectangle about 3/4-inch thick and, with a circular cookie cutter, cut out biscuits.
Transfer to buttered cookie sheets and bake for 10 to 12 minutes (do not overbake or you will have rocks).
Let biscuits cool some, then slice in half, top first layer with berries, replace top, Drizzle on more berries and finish with whipped cream.
For a printable version of this recipe, click here.