Light and fluffy Strawberry Shortcake
- 2 lb Fresh Strawberries, Quartered
- 1 cup cold butter
- 2/3 cup + 1/4 cup milk
- 2 cups All Purpose Flour
- 1/4 cup + 3 tbsp. + 1 1/2 tbsp. sugar
- 1 tbsp. baking powder
- 1/2 tsp. salt
- Whipped Cream
- Vanilla Ice Cream (optional)
Preparation time 25mins
Cooking time 45mins
Mix together flour, 3 tbsp. sugar, salt, baking powder, and butter until it resembles cornmeal. Slowly add in 2/3 cup of milk. Mix until dough is lightly formed and work lightly into a disk. Use Biscuit to cut out 8 biscuits. Place in greased pan. Brush tops of biscuits with remaining milk and sprinkle with 1 1/2 tbsp sugar. Bake for 12-15 minutes or until lightly browned.
In a large mixing bowl combine strawberries and the remaining sugar. Let the mixture sit for at least 15 minutes.
Split warm biscuits in half and begin layering. Start with strawberries, then layer the whipped cream. Place the other half of the biscuit on top. Top off with more whipped cream and strawberries.
(Optional) Place a scoop of vanilla ice cream on the side of your shortcake.