This sweet summertime strawberry shortcake is the perfect ending to any meal. Fresh fruit and cream are the keys to creating this delectable dessert.
Gooseberry Patch MAY 2009
Toss strawberries with 1/2 cup sugar and set aside.
Combine flour, remaining sugar, baking powder and salt in a separate bowl. Cut in 1/2 cup butter until mixture forms coarse crumbs; set aside.
Whisk together egg and light cream; add to flour mixture, stirring just until moistened. Divide dough into 6 parts; pat into biscuits and place on a greased baking sheet.
Bake at 450 degrees for 8 to 10 minutes, until golden. Cool biscuits briefly on a wire rack. Split in half with a serrated knife; spread bottoms with remaining butter. Top with berries and whipped cream; add tops. Garnish with remaining berries and cream.
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