<\/p>\n

I love strawberry shortcake. We created these sweet biscuits, and they are delicious with fresh strawberries and whipped cream. Not surprisingly our children inhaled this dessert!<\/p>\n

Strawberries:<\/strong><\/p>\n

\n
• 3 pints strawberries, hulled and cut in half<\/li>\n
• 2 TBSP granulated sugar<\/li>\n
• Whipped Cream for serving<\/li>\n<\/ul>\n

  Directions:<\/p>\n

  \n
  1. Sprinkle strawberries with sugar and allow to sit at least 1 hour at room temperature and up to 6 hours refrigerated.<\/li>\n<\/ol>\n

     Sweet Shortcake Biscuits:<\/strong><\/p>\n

     \n
     • 2 c. flour<\/li>\n
     • 4 tsp. baking powder<\/li>\n
     • 3\/4 tsp. salt<\/li>\n
     • 1\/3 cup sugar<\/li>\n
     • 1\/2 cup shortening<\/li>\n
     • 1\/2 cup half-and-half, or substitute whole milk or heavy cream<\/li>\n
     • 1\/4 cup water<\/li>\n
     • Sugar sprinkles (optional)<\/li>\n<\/ul>\n

       Directions:<\/p>\n

       \n
       1. Preheat oven to 450\u00b0F. Mix flour, baking powder, salt, and sugar. Cut shortening in with pastry blender or two knives. Mix half-and-half and water and stir quickly into flour mixture. The dough will not be combined at this point. You don’t want to over mix, because over mixing causes a tougher less flaky biscuit.<\/li>\n
       2. Dump out on floured board and pat about 1 inch thick. Cut with 3-inch cutter and put on ungreased cookie sheet about 2 inches apart. If desired, top with sugar sprinkles. Bake until biscuits are browned, about 7 to 9 minutes.<\/li>\n<\/ol>\n

          Assembly:<\/strong><\/p>\n

          \n
          1. Split warm biscuits open. Spoon about 1\/2 c. berries on top of each biscuit bottom and mound about 1\/4 c. whipped cream over the berries. Set biscuit tops on top of each mound.<\/li>\n<\/ol>\n

             Strawberry Shortcake Biscuits:<\/strong><\/p>\n

             <\/p>\n

             \u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

             I love strawberry shortcake. We created these sweet biscuits, and they are delicious with fresh strawberries and whipped cream. Not surprisingly our children inhaled this dessert! Strawberries: 3 pints strawberries, hulled and cut in half 2 TBSP granulated sugar Whipped Cream for serving Directions: Sprinkle strawberries with sugar and allow to sit at least 1 hour at room temperature and up to 6 hours refrigerated. Sweet Shortcake Biscuits: 2 c. flour 4 tsp. baking powder 3\/4 tsp. salt 1\/3 cup sugar 1\/2 cup shortening 1\/2 cup half-and-half, or substitute whole milk or heavy cream 1\/4 cup water Sugar sprinkles (optional) Directions: Preheat oven to 450\u00b0F. Mix flour, baking powder, salt, and sugar. Cut shortening in with pastry blender or two knives. Mix half-and-half and water and stir quickly into flour mixture. The dough will not be combined at this point. You don’t want to over mix, because over mixing causes a tougher less flaky biscuit. Dump out on floured board and pat about 1 inch thick. Cut with 3-inch cutter and put on ungreased cookie sheet about 2 inches apart. If desired, top with sugar sprinkles. Bake until biscuits are browned, about 7 to 9 minutes. Assembly: Split warm biscuits open. Spoon about 1\/2 c. berries on top of each biscuit bottom and mound about 1\/4 c. whipped cream over the berries. Set biscuit tops on top of each mound. Strawberry Shortcake Biscuits: \u00a0<\/p>\n[Read More...]<\/a>","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14,10,32,31,26,30],"tags":[],"_links":{"self":[{"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/posts\/472"}],"collection":[{"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/comments?post=472"}],"version-history":[{"count":2,"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/posts\/472\/revisions"}],"predecessor-version":[{"id":1740,"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/posts\/472\/revisions\/1740"}],"wp:attachment":[{"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/media?parent=472"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/categories?post=472"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookbooksmasher.com\/wp-json\/wp\/v2\/tags?post=472"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}