I’ve long been a fan of plain ‘ol strawberry shortcake, but this recipe really brings it’s A game. It’s a little more involved, meaning you don’t by pound cake or those pre-made shortcakes (which I totally dig, by the way).
Here’s the biscuit recipe: Turbinado Shortcakes from Country Living
Then you just cut up some strawberries, mix in some sugar and let them sit in the refrigerator for a little bit to soak up the sweetness.
Homemade whipped cream:
- heavy cream
- anything else you’d like to add
Place the bowl you’re going to whip your cream in into the freezer prior to whipping until chilled.
Pour your cream into the bowl, add a dash of vanilla and sugar to taste. Now is when you could also add any other ingredients to spice it up, lemon zest would be delicious!
Beat your ingredients until the whipped cream forms soft peaks, as soon as it does turn your mixer off so as to avoid over whipping.
Then just cut your shortcake in half, top with strawberries and whipped cream