This classic recipe combines tender homemade biscuits with juicy strawberries and a dollop of whipped topping. With its delightful blend of flavours and textures, it’s the perfect treat for warm days or any special occasion.
Ingredients:
- 2 cups all purpose flour
- 3 tablespoons sugar, divided
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup cold butter
- 1 cup 2% milk
- 2 tablespoons strawberries, chopped
- 1 tablespoon orange juice
- 1-1/2 cups whipped topping
Method:
Make the cookies:
In a large bowl, combine the all-purpose flour, 2 tablespoons sugar, baking powder and salt.
Cut in the cold butter until the mixture resembles coarse crumbs.
Gradually stir in the milk until you have a soft dough.
Drop the mixture by heaping tablespoons onto a lightly greased baking tray.
Bake at 425°F (220°C) until the cookies are lightly browned, about 12-15 minutes.
Cool the cookies on a wire rack.
Make the strawberry topping:
In a separate bowl, toss the chopped strawberries with the remaining 1 tablespoon sugar and orange juice.
Assemble the shortcakes:
Slice the cooled biscuits in half horizontally.
Place the bottom halves on serving plates.
Place a generous scoop of whipped cream on each biscuit.
Top with a layer of strawberry mixture.
Replace the tops of the cakes.
