Who doesn’t love strawberry shortcakes? They’re a perfect brunch food and are super easy to make. All you need is some homemade biscuits (cut however you want. the original recipe said to cut into rectangles, but I like how these look), strawberries, and whipped cream. They’re perfect for summer, but I enjoy them any time of the year.You don’t even need a mixer to make these! I used a bowl and my pastry blender, but you could just as easily use your fingers or a food processor. They look impressive to guests, and you can omit the sugar from the whipped cream and strawberries for an even more healthy and kid-friendly snack.
I know this is technically a dessert, but I think it’s better as a breakfast food. That is, if you’re up early enough in the morning to make it. Want to make it ahead? Shape the biscuits and refrigerate them. Bake the next day just for a few minutes longer and you’ll have freshly baked biscuits ready for breakfast company!
Strawberry Shortcakes, recipe from The Art and Soul of Baking
- 1 recipe cream scones, still warm
- 2 pints strawberries, cleaned, hulled, and sliced into about 4 slices each
- 3 tablespoons sugar, divided
- 1 1/2 cups heavy cream
- 1 teaspoon vanilla extract
1. In a bowl, toss the berries with 2 tablespoons sugar and set aside for two hours.
2. Place the cream, 1 tablespoon sugar, and vanilla in a stand mixer. Whip until the mixture holds soft peaks.
3. While the scones are still warm, cut them in half and place a bottom half on a plate.
4. Top with strawberries and whipped cream.
5. Top with the top of the scone and serve.