My Dad loves fresh strawberries from Verrill Farm. We've been eating them by the quart, so you may be seeing quite a few strawberry recipes here on S&S. You'll also probably notice that most of these desserts include a foundation (cake, biscuit, meringue), topped with fresh strawberries and whipped cream. (If you missed it, I made Meringues Chantilly last week and they were delicious.) I love recipes like this because you can make most of the components ahead of time and throw them together before serving. This is different than say a cake with strawberries in it, that could get soggy and is best served right after making.
So for dessert on Father's Day, I knew I had to make a dessert that featured strawberries. Cue strawberry shortcake. One of the most classic and delicious all-American desserts. I used this recipe, but after making them I added a few modifications to make them look prettier (see below). These are so quick to make and really delicious. I think it took me ten minutes to make the biscuits. Such a good summer dessert. Scroll for recipe! (I apologize that my photos aren't incredible--just snapped a few in between Father's Day festivities.)
2 cups all purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
2/3 cup plus 1 tablespoon chilled buttermilk
Raw sugar (for top)
1. Preheat oven to 375°F. Sift flour, sugar, baking powder and salt into large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal.
2. Gradually add buttermilk, tossing with fork until large moist clumps form. Gather dough into ball. Divide into 8 pieces. Shape each piece into 3-inch round biscuit. Transfer to baking sheet, spacing evenly.
3. Whisk together an egg for egg wash and brush top of biscuits. Sprinkle with raw sugar.
4. Bake biscuits until tester inserted into center comes out dry, about 20 minutes (biscuits will be pale). Transfer biscuits to rack and cool to lukewarm. (Can be prepared 6 hours ahead. Cool. Wrap tightly in aluminum foil and store at room temperature.)
I would give you a recipe but there is none! Just grab a few quarts of fresh strawberries, slice them in half, let them sit, and they're ready to go. You can find whipped cream recipe here. Before serving, rewarm in 350°F oven for 5 minutes. You can slice the biscuits in half and sandwich them with whipped cream and strawberries, or just pile it all on like I did. Enjoy!