It was a beautiful – sunny but chilly – holiday here in southern CT. Today’s celebration was a pretty low-key affair this year for my husband and me which was actually quite nice. We spent much of the day in quiet relaxation (a leisurely breakfast, yoga, reading) until heading over to my mom’s house for dinner.
After a delicious dinner of maple-glazed ham, parsnip potatoes, garlicky green beans with slivered almonds, basic tossed salad, warmed biscuits, and red wine, we topped it off with our beloved homemade strawberry shortcake.
My family has enjoyed this fast and simple recipe for decades, and I thought it was time to share the love! Light, fruity, and refreshing – it’s the perfect bookend to your holiday meal.
I hope you’ll try it…I know you won’t be disappointed!
Biscuits (makes 1 dozen)
- 1/3 cup of shortening
- 1 3/4 cups of all purpose flour
- 2.5 teaspoons baking powder
- 3/4 teaspoon of salt
- 3/4 cup of milk
Preheat the oven to 450 degrees Fahrenheit. Add flour to a medium-sized mixing bowl. Then cut in shortening, and add baking powder and salt. Mix with blender (or using hands) until mixture resembles fine crumbs. Stir in milk and work dough into a ball.
Turn dough onto a lightly floured surface; knead lightly about 10 times. With a rolling pin, roll the dough until it’s about 1/2 inch thick. Cut with a 2-inch biscuit cutter (or using the mouth of a drinking glass).
Place the cutouts onto an ungreased cookie sheet about 1 inch apart.
Bake 10 – 12 minutes, or until golden brown.
Remove immediately from cookie sheet.
- 1 pint of heavy cream
- 1/2 teaspoon of sugar
- 1/2 teaspoon of vanilla extract
Beat heavy cream on low to medium speed with a hand mixer, adding a dash of sugar here and a sprinkle of vanilla there every so often. Continue to beat the heavy cream until it forms stiff peaks.
Assembling the Strawberry Shortcake
Layer 2.5 pounds of hulled and quartered strawberries over warm biscuits, then top with a few dollops of fresh whipped cream.