Strawberry Shortcake

Ingrients & Directions

1 1/2 pt Strawberries; hulled, and
Quartered lengthwise
1/4 c Granulated sugar; or to
1/2 c Well-chilled heavy cream
3 tb Sour cream
1 tb Confectioners’ sugar; or to
1/2 ts Vanilla
4 Cream Biscuits; see * Note

* Note: See the “Cream Biscuits” recipe which is included in this

In a large bowl combine the strawberries and the granulated sugar and with
a potato masher, mash the berries gently until they release their juices,
being careful not to crush them to a pulp. Let the mixture stand at room
temperature, stirring occasionally, for 1 hour. In a bowl beat the heavy
cream with the sour cream and the confectioners’ sugar until it holds a
soft shape and beat in the vanilla. Split the Cream Biscuits horizontally
with a fork, arrange the bottom halves on 4 plates, and spoon the
strawberry mixture over them. Top the strawberry mixture with some of the
whipped cream and arrange the biscuit tops on the cream. Serve the
remaining cream separately. This recipe yields 4 servings.

4 servings

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