Posted by: inyomouth | April 18, 2010

Strawberry Shortcake

No dinner with friends is complete without a dessert!  I got the recipe for these shortcake biscuits from Tiffany, who whipped them up during a study session (Thanks Tiff!!).  The biscuits are fluffy and rich and pretty simple to make.  The original recipe calls for the dough to be rolled and biscuits to be cut out but my food processor was too small to handle the dough so it turned out too sticky.  I ended up dolloping the dough on the baking sheet which turned out just fine.

Strawberry Shortcake:


2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons sugar
1 stick butter, chilled
2/3 to 3/4 cup half and half, milk, or cream
whipping cream


Slice strawberries and put them in a bowl.  Pour some sugar on top, then stir and refrigerate. This will make the strawberries sweet and juicy.

Cut butter into 8 pieces. Pulse with dry ingredients in food processor until it forms the consistency of course crumbs. Transfer to a bowl and make a well in the center and add the milk.  Stir gently until just blended.  If your dough is stiff enough, roll out on a lightly floured surface and cut into rounds.  If your dough is sticky like mine or if you prefer free-form biscuits, use to spoons to dollop into mounds.  Either way, use a foil-lined and buttered baking sheet and bake at 425 for about 1o minutes.

To make your own whipped cream, beat whipping cream on high until soft peaks form, add in sugar to taste (adding gradually, taste to make sure it is not too sweet), whip until stiff peaks form.

Top warm biscuits with sliced strawberries and whipped cream.

Warning: This dessert may cause your friends to fall in love with you, especially if their name is Maleesa.




  1. yum yum yum!

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