With strawberry season in full stride and as easy as shortcake biscuits are to whip together (or pick up at co-op this Wednesday -- I'm baking tomorrow, you're welcome), strawberry shortcake is the obvious no-brainer this time of year. Aside from popping a fresh strawberry directly into your mouth off the plant, there's literally no better way to enjoy this lovely little fruit.
And, just in case you're unsure of this or are iffy on your shortcake building skills, we decided we'd clear all that up with a basic recipe.
1 pound strawberries (about 2 pints)
3 tablespoons sugar
2 tablespoons lemon juice
2 cups heavy whipping cream
2 teaspoons vanilla extract
4 tablespoons confectioner's sugar
Quarter strawberries into a large bowl, then toss with sugar and lemon juice. Let stand for 15-20 minutes, or up to 40 minutes.
Meanwhile, pour heavy whipping cream into a chilled mixing bowl. Add vanilla and confectioner's sugar. Whip on medium speed for about 5 minutes, or until stiff peaks form. Be careful not to over mix, or else the cream will begin to separate. Use immediately or transfer to the freezer to chill.
To build the shortcake, split biscuits in half horizontally and place the bottoms in a bowl. Heap strawberries, then whipped cream on to the biscuit bottom. Finish with top half of biscuit. Optionally, cover with leftover strawberry mixture and/or whipped cream.