Classic Strawberry Shortcake

I have really only met one person in my life who didn't like strawberries (and really, it wasn't that he didn't like them... he was allergic to them... sorry, Seth!).  Honestly, have you ever seen someone complain when they hear that Strawberry Shortcake is being served?  I'm guessing the chances are pretty slim...  But really, anything is possible.  :)

This American classic has gone so many ways, and is served with so many different "cakes."  Angel food cake, white cake, biscuits, scones...  (No, sorry... my scone recipe isn't going up here.  I have got to have at least ONE secret, right?!).  ;)  I'm guessing you can probably think of at least one other way that it has been served to you, or that you have served it yourself.  Really, it's pretty hard to mess it up, because each cake base and combination are great for different reasons!

Here is a more traditional approach with a soft, flaky, buttery biscuit.  Made with no sugar, these biscuits provide a little contrast, almost a sweet and salty, and are really a great dessert for those who don't crave super sweet desserts.  For those who need a little more sweetness, just sprinkle a little extra sugar on top!

Strawberry Shortcake Biscuits
2 cups flour
1/2 cup butter (room temp)
1 tbs baking powder
1/2 tsp salt
3/4 cup milk
1 tbs sugar (optional - if you're of the sweeter type)

Preheat oven to 425.

Combine the flour, baking powder, and salt (and sugar if you decide to sweeten this recipe) and mix.  Next, cut butter in with a knife and fork, or whatever method you prefer (possibly in a food processor or with a pastry cutter), until the butter is well incorporated into the dry mixture and no large clumps of butter remain.  Next, add in milk and mix just until dough comes together.

Roll out into a cylinder shape and cut into eight equal rounds.  Press down to make a little larger if you feel it's necessary.  (If you'd like to make your biscuits a little sweeter, you may decide to sprinkle some sugar on the tops before baking).  Place on baking sheet and bake for 10-12 minutes or until they begin to turn a light golden brown.

Remove from oven and allow to cool before serving.


Cut biscuits in half and serve with strawberries (fresh are best!) and whipped cream (homemade with a little added vanilla extracts and powdered sugar is my favorite!!).  Welcome summer, and HAPPY EASTER, everyone!!!!