It’s strawberry season in Charleston! And you know what that means…time for some strawberry shortcake! In our family, the strawberry shortcake recipe starts with strawberry picking, which we like to do at Wabi Sabi Farm in Cordesville, SC. I rounded up a couple of friends, we packed the mom-mobiles with our best strawberry pickers (otherwise known as our kids), and made the trip to our favorite strawberry patch.
What a gorgeous day! We couldn’t have asked for anything better.
We came home with quite a haul! We could hardly keep our hands off these deliciously sweet berries.
It’s hard to stop eating them long enough to make the shortcake! I use a quick and easy biscuit recipe so we don’t have to wait long before we devour this tasty treat.
Here is my simple strawberry shortcake recipe:
- 2 pints strawberries, sliced
- 1/2 cup sugar
Mix sugar with strawberries. Let stand one hour.
- 2 cups all-purpose flour
- 2 tbsp sugar
- 3 tsp baking powder
- 1 tsp salt
- 1/2 cup shortening
- 3/4 cup milk
Heat oven to 450 degrees.
In medium bowl, stir together flour, sugar, baking powder, and salt. Cut in shortening, using a pastry blender (or two knives), until mixture looks crumbly. Stir in milk.
Place dough on lightly floured surface. Knead gently for about one minute. Roll or pat to approx. 1/2-inch thick. Cut circles approx. 3 inches in diameter using a cookie cutter (or drinking glass). Place on ungreased cookie sheet.
Bake 10-12 minutes or until slightly browned. Immediately remove from cookie sheet. Makes about 10 biscuits (depending on size and thickness).
The whipped cream:
- 1/2 pint (1 cup) heavy cream
- 3 tbsp confectioners sugar
- 1/2 tsp vanilla (optional)
Whisk heavy cream with electric mixer. When it becomes frothy, add the confectioners sugar and vanilla. Continue to whisk until stiff peaks form.