Mom's Strawberry Shortcake
Easy homemade shortcake made with summer strawberries and all bounded together with vanilla icecream! Savory summer on a spoon!
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Dessert
Cuisine American
- 2 pints strawberries, cleaned
- 1/4 cup sugar Recommend coconut palm sugar for healthier alternative
- 1 lemon, zested
- 2 cups sifted all-purpose flour
- 2 tbsp sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter, cubed
- 1 beaten egg
- 2/3 cup light cream
- 1 tsp vanilla
- vanilla ice cream
Place strawberries in a large bowl with sugar and lemon zest. Mash away and let marinate for at least 30 minutes.
For the shortcake add all the dry ingredients to a bowl. Add in the cubed butter and mix with hands or food processor using a dough blade until you reach pea-size consistency. Lightly beat egg, cream, and vanilla together and add to bowl. Mix until just incorporated and shape into ball or disc on lightly flour surface.
Roll to 1/2 to 1 inch. thickness and cut with a 2 1/2 in. biscuit cutter or use a cup. Bake on an ungreased baking sheet at 450 degrees F. for about 10 minutes.
Cut biscuit in half and butter for extra savory goodness (optional). Place bottom half on a serving plate followed with a scoop of strawberries mixture followed by a scoop of vanilla icecream. Place top biscuit on top and drizzle more strawberry goodness on top with love. Cheers!
- If you want to keep the biscuits rustic you could use a tablespoon and scoop it onto the baking sheet--they don't spread
- Add-in balsamic vinegar to the strawberry mixture for extra flavor
- If you end up with more biscuits then strawberries enjoy them as toast for breakfast!
Keyword strawberry desserts, strawberry shortcake, summer desserts