Growing up we had a small strawberry patch in our backyard. As the backyard’s primary occupant, I can remember the joy when the first big, red berries of the season appeared. Rather like little Sal and the little bear in Blueberries for Sal, I would plop down next to the patch and eat my fill of the summer-warmed ripe berries. For this reason, summer and strawberries will forever be linked for me. And nothing celebrates the fresh flavors of the season like a simple strawberry shortcake. With just a touch of sugar and a simple biscuit, the star of this show is the strawberries. At once fresh and nostalgic, strawberry shortcake is a delicious way to herald the arrival of summer.
Classic Strawberry Shortcake
makes 8 servings
8 cups (roughly 2 quarts) sliced strawberries
8 fresh buttermilk biscuits
2 cups heavy whipping cream
1/4 cup fresh squeezed lemon juice
1/4 cup plus 2 tablespoons sugar
pinch of salt
Prepare your biscuits. We’ve got a super easy recipe for classic buttermilk biscuits here.
In a large mixing bowl, lightly macerate the strawberries to let out some of their juices. Add the lemon juice, 1/4 cup of sugar, and the pinch of salt. Let the berries sit for about a half hour, stirring occasionally.
Meanwhile, beat the cream to soft peaks. Add the 2 tablespoons of sugar halfway through.
Split the biscuits, spoon on the berries with plenty of juice, and finish with a generous dollop of whipped cream.
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