There is no dessert more summery than strawberry shortcake – of course it’s as well suited to other summer fruits, like peaches or plums, or other fresh berries as they come into season. Once you’ve mastered the art of the stir-together biscuit, you’ve got dessert (and breakfast) covered all summer long.
This formula is easier than most – there’s no need to cut in the butter, like you do with most biscuits, scones and shortcakes. It’s just cream – which you’ll have anyway to whip and dollop on top. Feel free to play around with flavourings – add some grated lemon or orange zest, a bit of vanilla or a pinch of cinnamon or nutmeg for warmth.
Easy Cream Strawberry Shortcakes
3 cups all-purpose flour
½ cup sugar (white or brown)
1 Tbsp. baking powder
¼ tsp. salt
2 cups heavy (whipping) cream
1 lb. strawberries, hulled and halved
sugar, to taste
sweetened whipped cream
Preheat the oven to 425˚F.
In a large bowl, stir together the flour, sugar, baking powder and salt. Stir in the cream, stirring just until the dough comes together.
Roll or pat the dough out about an inch thick and cut into rounds with a biscuit cutter or glass rim, or into squares or wedges with a knife. Place on a parchment-lined baking sheet and bake for 15-20 minutes, or until golden.
Serve split and filled with sweetened strawberries, topped with whipped cream.
Makes 8 shortcakes.