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Strawberry Shortcake

Strawberry Shortcake - A Family Feast
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Strawberry Shortcake is made with homemade drop biscuits layered with fresh strawberries and whipped cream.

Ingredients

Scale

6 cups fresh ripe strawberries (we bought 1 1/2 pounds to get 6 cups)

3 tablespoons white vinegar

3 tablespoons baking soda

1/2 cup powdered sugar

1 teaspoon fresh lemon juice

2 1/3 cups baking mix

2/3 cup whole milk

3 tablespoons granulated sugar

3 tablespoons unsalted melted butter

1 cup heavy whipping cream

1/2 teaspoon vanilla extract

2 tablespoons additional powdered sugar

Instructions

  1. Place whole fresh strawberries in a large bowl and cover with cold water. Add vinegar and baking soda and stir to combine. Let sit for one minute then pour into a colander and rinse under cold water. (This process removes any impurities, dirt, or pesticides.)
  2. Bring strawberries to your cutting board and, with a paring knife or a tomato corer, remove leaves and any green stem remaining. Once finished, lay each strawberry cut side down and slice into quarter-inch thick vertical slices.
  3. Place the strawberry slices back into the bowl and add the powdered sugar and lemon juice. Stir with a large spoon until the powdered sugar dissolves. Place the bowl in the refrigerator until later when you are ready to serve, stirring once or twice as it chills.
  4. Preheat oven to 425 degrees F with rack in the upper third of the oven.
  5. Line a baking sheet with parchment paper.
  6. In a large bowl, stir baking mix, milk, sugar and butter with a firm spatula just until mixed and there is no more dry flour showing.
  7. Use two spoons and divide the dough into six mounds onto the prepared pan. Leave them rough and coarse, do not smooth or flatten.
  8. Bake for about 14 minutes until they have risen and browned. Rotate the pan halfway through. (Ovens vary so if your oven runs hot, check at the ten-minute mark). Cool on a wire rack.
  9. Place heavy cream, vanilla extract, and the last two tablespoons of powdered sugar in a large bowl. Whip using a hand mixer.
  10. To serve, break a biscuit in half with your fingers and place the bottom on a serving dish. Spoon sliced strawberries and juice over the shortcake and a small dollop of whipped cream. Top with the biscuit top and spoon more strawberries and juice over that. Spoon whipped cream over the top and drizzle some of the strawberry liquid over the whole thing. Repeat for as many as you are serving.

Find it online: https://www.afamilyfeast.com/strawberry-shortcake-drop-biscuits/