STRAWBERRY SHORTCAKE
Now that it’s getting warmer and strawberries are at their peak, here’s a classic quick and easy recipe that tops off any meal.
INGREDIENTS
1 quart strawberries, sliced
8 tablespoons sugar
1 cup self-rising flour
1 pint heavy cream
½ teaspoon vanilla extract
¼ teaspoon cointreau
PREPARATION
Preheat over to 425°F.
In a medium bowl, toss strawberries with 6 tablespoons sugar and set aside.
In a large bowl, combine flour and 1 tablespoon sugar with a whisk. Using a wooden spoon, drizzle in 3/4 cup cream. Do not overmix, but stir until it forms a lumpy dough.
Gently form 1 ½” dough balls onto a parchment-lined baking sheet, spacing them 2 inches apart. Gently press down on top to slightly flatten. Brush tops with cream and bake until golden brown, about 10-12 minutes. Remove biscuits and set aside.
Using an electric mixer, whip remaining cream with remaining tablespoon sugar, vanilla extract and Cointreau until stiff peaks form. Split biscuits, placing the bottom on a plate. Top with a layer of strawberries and a layer of cream, then place the top of the biscuit on top.