Strawberry shortcakes are the best summer dessert - light, fresh, and quick to make! You can go as simple as ready made cakes or biscuits from the grocery store, topped with sliced strawberries, ice cream, and a dollop of whip cream. Or you can go a bit more complex with homemade biscuits. I love the flavor of homemade biscuits the best, so although it's a bit more work, it's well worth it. 

Recipe adapted from seriouseats.com

Photo courtesy of seriouseats.com

Makes 4 individual desserts

Ingredients:

• Strawberries
  • 2 cups sliced strawberries
  • 1 tablespoons sugar
• Biscuits
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 3/4 cup cold heavy cream
• Whipped Cream
  • 1/2 cup heavy whipping cream
  • 1 tablespoon confectioners sugar

Directions:

1. Combine strawberries and sugar and let stand for at least 15 minutes.

2. Preheat oven to 425°F. Line baking sheet with parchment paper.

3. In a medium bowl, whisk together flour, baking powder, sugar, and salt. Make a well in the dry ingredients and pour in about 1/3 of heavy cream. Stir lightly to mix in cream. When first 1/3 is almost incorporated, add another 1/3, followed by final third, at which point the dough should come together.

4. Divide dough into four equal portions and place on prepared baking sheet. Bake until golden, 13 to 15 minutes. Transfer to a wire rack to cool.

5. While biscuits are baking, whip together heavy cream and confectioners sugar in mixing bowl. Whip until stiff peaks form.

6. To assemble, split each biscuit in half, top bottom half of each biscuit with about 1/2 cup strawberries, followed by a few tablespoons of whipped cream. Top with biscuit halves and serve.