Strawberry Shortcake

Aug 28th
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I can’t think of a better end of the Summer dessert than Strawberry Shortcake. I hope you don’t think that I’m a whip cream snob, but I have never used Cool Whip. There is just something about making whip cream from scratch, not to mention the smell of vanilla extract, as it is poured into the sugared cream. These biscuits melt in your mouth and you can taste the butter tantalizing your tastebuds. You can use any strawberries,  I actually made this while we were still in Michigan, and we purchased Early Strawberries from Visser Farms. Early Strawberries are really little and very sweet. We are heading back to Michigan soon, and I’m looking forward to getting away from this Arizona heat. It was 113 last week! Pete and I have actually really enjoyed our Summer in spite of the heat. We have used the pool and the grill numerous times this Summer. I know Pete will miss his Big Green Egg. He will have to get use to the gas grill again in Michigan. It is a small price to pay, considering we grill in the backyard and watch the boats go by! I hope you all have a fabulous Labor Day Weekend! This would be the perfect dessert to serve for your backyard BBQ. Thanks for reading, and leave a comment and let me know how you’re spending your Labor Day Weekend, and what will be on your menu! Love, Stacey

Strawberry Shortcake:

2 pints of Strawberries sliced, cleaned and put into a large bowl.

3/4 cup sugar, add to strawberries and let them macerate. Let them sit at room temperature for 40 minutes.

Refrigerate until ready to assemble.

For the Whip Cream:

8 oz of fresh heavy cream

2 Tbs granulated sugar

1 Tsp vanilla

Whip altogether until soft peaks form. Then cover with plastic wrap and leave in refrigerator until serving time.

For the Biscuits:

3 cups all purpose flour

4 Tbs sugar

1 1/2 Tbsp baking powder

1/2 tsp salt

14 Tbs cold unsalted butter cut into small pieces

1 1/2 cup heavy cream

2 tsp vanilla

Sift Flour, sugar, baking powder, and salt into a large bowl. Combine with a fork. Cut the butter into the flour mixture with a fork or pastry cutter until the mixture resembles little peas. Combine the cream and vanilla. Pour the cream mixture over the flour mixture. Mix with a fork until the dough is evenly moistened and just combined. Gently knead by hand to make a ball. Turn dough out onto a lightly floured work surface and with a rolling pin, roll into a 10 inch circle, about 1 inch thick.  Transfer dough to a baking sheet lined with parchment or a silpat mat. Cover with plastic wrap and chill for 20 minutes. Heat oven to 425 degrees. Remove dough from refrigerator, and cut with a 2 inch biscuit cutter into 9 circles. Spread them 2 inches apart on baking sheet. Bake until golden brown 15 to 20 minutes. Cut biscuits in half when cooled, spread strawberries and whip cream on top, garnish with fresh mint.

 

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