Summer strawberry season is in full swing, and that means one thing: strawberry shortcake. And who can resist the simple elegance of this classic summer recipe? Here at the Family Kitchen, we take our strawberry shortcake pretty seriously, and have three awesome recipes for the strawberry lovers at your house.
Growing up we had a small strawberry patch in our backyard. As the backyard’s primary occupant, I can remember the joy when the first big, red berries of the season appeared. Rather like little Sal and the little bear in Blueberries for Sal, I would plop down next to the patch and eat my fill of the summer-warmed ripe berries. For this reason, summer and strawberries will forever be linked for me. And nothing celebrates the fresh flavors of the season like a simple strawberry shortcake. With just a touch of sugar and a simple biscuit, the star of this show is the strawberries. At once fresh and nostalgic, strawberry shortcake is a delicious way to herald the arrival of summer.
Classic Strawberry Shortcake
makes 8 servings
8 cups (roughly 2 quarts) sliced strawberries
8 fresh buttermilk biscuits
2 cups heavy whipping cream
1/4 cup fresh squeezed lemon juice
1/4 cup plus 2 tablespoons sugar
pinch of salt
In a large mixing bowl, lightly macerate the strawberries to let out some of their juices. Add the lemon juice, 1/4 cup of sugar, and the pinch of salt. Let the berries sit for about a half hour, stirring occasionally.
Meanwhile, beat the cream to soft peaks. Add the 2 tablespoons of sugar halfway through.
Split the biscuits, spoon on the berries with plenty of juice, and finish with a generous dollop of whipped cream.
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