About 1/2 an hour before you want to serve the strawberry shortcake, cut up your strawberries, sprinkle them with a bit of sugar, and mix well. Just before serving, whip cream with a little bit of sugar, and optional vanilla or finely-grated lemon zest. We used lemon zest, and it went really well with the strawberries.
Makes about 12
- Medium mixing bowl
- Measuring cups & measuring spoons
- Wooden stirring spoon
- Cookie sheet, lined with parchment paper
- Pastry cutter
- Pastry brush
- 2 ½-inch round cutter, or knife
- Wire racks for cooling biscuits
- 2 ½ cups all-purpose flour
- ¼ teaspoon salt
- ½ cup sugar
- 1 tablespoon baking powder
- 6 tablespoons butter
- 3/4 cup milk
- 1 egg
- Preheat oven to 425 F.
- In a medium bowl sift together flour, salt, sugar and baking powder. To the dry mixture, add six tablespoons cold, cubed butter. Using a pastry cutter, cut the butter into the flour until the butter pieces are no bigger than small peas.
- Add milk and one egg to a measuring cup and whisk with a fork. Pour into the dry mixture and mix gently until the dough starts to come together.
- Dump onto a floured surface and gently knead just until it comes together, then pat into a 1-inch thick square.
- Using a 2 ½-inch round cutter, cut out as many biscuits as you can and place on a parchment lined cookie sheet. Or you can just use a knife to cut the dough into 2 ½-inch squares. Re-work the dough scraps to cut out more biscuits until no dough remains.
- Brush the biscuits with any remaining drops of the milk/yolk mixture. Bake for 8-10 minutes or until biscuits have risen and are golden brown. Let cool on wire rack. If not using immediately, store in airtight container.
Adapted from a Globe and Mail Quick Fix recipe, by Sue Riedl (2015)