• Add all dry ingredients into a mixing bow. Stir in a little heavy cream and mix well
  • On a clean surface, sprinkle flour, gently work the dough until incorporated
  • Roll out the dough and cut into biscuits. Any remaining dough pieces can be re-worked and re-rolled to cut out more biscuits.
  • Place biscuits on a greased cookie sheet and bake in a 425°F oven for about 14 minutes
  • Quarter the strawberries and sprinkle with sugar. Mix well and set aside
  • Whip the heavy cream until you have “soft peaks” and a small amount of sugar to sweeten the cream. Refrigerate while waiting to assemble shortcakes
  • Cut the biscuits in half; place the bottom half on a plate
  • Add a spoonful of strawberries then a dollop of cream
  • Place the top of the biscuit on the cream
  • Garnish with a fresh mint

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