This is the yummiest recipe I have used – it even worked with 100% whole wheat which is what I used when I made it the other day. This is what we had for dessert after I went berry picking last week. 🙂
Real Strawberry Shortcake
1 cup flour
4 tsp. baking powder
2 Tbsp. sugar
1/4 tsp. salt
2 Tbsp. plus 1 Tbsp. butter
approx. 1/2 cup milk
Heat oven to 425. Grease baking sheet. Combine dry ingredients and cut in the two tbsp. butter. Melt the remaining 1 tbsp. butter and set aside.
Stir enough milk into the batter so it is the like drop biscuits. Divide the dough into two mounds on the baking sheet, drizzle with the melted butter, and sprinkle with a bit more sugar.
Bake about 15 min. until golden brown.
Have your strawberries already sliced and mixed with a Tbsp. of sugar per pint basket full, and sitting at room temp to get nice and juicy.
Whip your cream and add sweetner – I prefer a few tsp. of maple syrup, and then a bit of vanilla.
Cut the shortcakes in half, top with strawberries, whipped cream, the top of the biscuit, more strawberries, more whipped cream 🙂 and one last strawberry, and serve to your best friend. 🙂
My best friend likes nutmeg sprinkled on his. 🙂
I tried this shortcake recipe this evening and it was quite good! It was lighter and fluffier than I expected, but still delicious. 🙂