We are savoring the last days of summer, taking our dessert post-dinner outside for a backyard picnic. With every last fresh strawberry, I am reminded just how sweet this season truly is. School is just around the corner, the boys go back after Labor Day, so I am trying to be intentional and enjoy the freedom that comes with summer days. The perfect strawberry shortcake will surely help you end your summertime on a high note. Trust me!
- Easy drop biscuits from Real Simple (so easy and so good!)
- 1 carton fresh strawberries (local or organic is best)
- Homemade whipped cream
My go-to recipe for a great biscuit is from Real Simple. The recipe yields about six biscuits. To prep the strawberries, wash, remove stems, and quarter each strawberry. In a bowl, lightly sprinkle the strawberries with sugar and a splash of fresh lemon juice. Gently mix to combine, cover with plastic wrap, and place strawberries in refrigerator. I like to prep strawberries at least an hour before making the shortcake in order for the natural juices to come out of the berries.
For the homemade whipped cream, in a stand mixer or with a hand mixer, beat on high speed one cup of heavy whipping cream, 1-2 teaspoons of sugar, and a splash of vanilla extract until the mixture become light and fluffy.
To assemble the strawberry shortcake, cut the cooled biscuits in half. Place the bottom half of the biscuit in a bowl, add a generous layer of strawberries and whipped cream, place the other half of biscuit on top. Finish by adding some more strawberries/juice around the biscuit and top with whipped cream. Enjoy!
Images by William Avery Photography, www.williamaveryphotography.com.