You may also like
Categories:
flour baking powder baking soda salt milk butter flour butter milk sugar fresh strawberries water sugar lemon whipped cream fresh strawberries
Viewed: 44 - Published at: 2 years agoIngredients
- FOR THE BISCUITS:
- 2 cups Flour
- 2-1/2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 3/4 teaspoons Salt
- 3/4 cups Milk
- 1/3 cups Butter, Chilled
- 1 teaspoon Flour (For The Cutting Board When Rolling The Dough)
- 2 teaspoons Butter (To Grease The Pan For Baking The Biscuits)
- 2 teaspoons Milk (For The Topping)
- 1 Tablespoon Sugar (for The Topping)
- FOR THE STRAWBERRY COMPOTE:
- 1 container Fresh Strawberries (16 Ounce Package), Washed, Dried And Hulled
- 1/2 cups Water
- 3 Tablespoons Sugar
- 1/2 Lemon, Juiced
- FOR THE ASSEMBLY:
- 4-1/2 cups Whipped Cream Or Cool Whip Topping
- 2 cups Fresh Strawberries, Sliced
Method
- For the biscuits:
- Heat the oven to 450 F. In a medium size bowl add the flour, baking powder, baking soda, salt, and milk. Using a cheese grater shred the butter and add it to the bowl. Cut the butter into the flour mixture with a fork and coarsely mix all ingredients. Knead the dough just enough so that all ingredients are incorporated. Sprinkle flour on a cutting board. Roll the dough on the cutting board so that it's about 1 inch thick.
- Using a biscuit or large cookie cutter, cut out as many biscuits as possible. Re-roll the dough to cut the remaining biscuits. Grease a large (8 or 10 inch) cast iron skillet with butter. Lay the biscuits in the skillet tightly, side by side. Using a spoon, add milk on top of each biscuit and spread it around the top. Sprinkle the sugar evenly on top of each biscuit. Bake in the preheated oven until the top of the biscuits turn a golden color (about 10 to 12 minutes).
- For the strawberry compote:
- Cut the strawberries into pieces. Heat a medium size pan on medium heat and add the strawberries, water, sugar and lemon juice. Stir, and bring to a boil. Cook for about 5 minutes. Remove from the heat and let cool.
- For assembling the shortcake:
- Cut the biscuits in half horizontally and lay the bottom side of each in separate serving bowls. Spoon the strawberry compote on top of the bottom side of each biscuit. Top with whipped cream and sliced strawberries. Lay the top half of the biscuit against the whipped cream in each of the serving dishes.
