I L-O-V-E Strawberry Short Cake. It is by far one of my favorite Sunday treats. I love it made with biscuits way better that the store bought cakes. So I looked up a few recipes and adapted it to my liking.
Strawberry Shortcake Biscuits
- 3 cups Soft White Wheat Flour
- 3 T Sugar (or agave)
- 1 1/2 T baking powder
- 3/4 t salt
- 12 T cold unsalted butter, cut into pieces
- 1 1/2 cups heavy cream
- 1 1/2 t vanilla extract
Mix together dry ingredients in large bowl and mix with fork. Cut butter into flour mixture with pastry cutter or fork. Combine cream and vanilla. Pour in well in center of flour. Mix with fork until dough is combined. Looks dry. Knead until it creates a loose ball.
Place dough on floured counter and pat into a circle 3/4 to 1 inch thick. Use biscuit cutters or a cup that is the size you want it and put on baking sheet lined in parchment paper. Cover with Saran wrap and chill in fridge for 20 mins. Preheat oven to 425. Bake until the biscuits are medium golden brown, 18 to 20 minutes.
- 2 Cups Heavy Cream
- 1/3 Cup Sugar (agave or honey)
- 1 t Vanilla
Beat until thick. I do this in my Blendtec on pulse and it only takes 30 seconds!!
Top with Strawberries. I also like to make a Strawberry Puree in my Blendtec by softening 2 cups frozen strawberries in the microwave. Then add 1/4 C agave and the strawberries in the the blender and pulse until smooth.