Very Berry Strawberry Shortcake

From the Kitchen of: Yolanda Caccamo Quackenbush


Shortcake Biscuits

*1 3/4 cups flour

*2 Tablespoons sugar

*4 teaspoons baking powder

*1/2 teaspoon salt

*6 tablespoons very cold butter cut into 1/2-inch pieces

*1/2 cup diced fresh, ripe strawberries

*2/3 cup half-and-half or milk

~*~Please Note: The biscuits must be made the day that you serve it!  They are not good anymore the next day!!

For the Toppings:

*Sliced Strawberries

*Vanilla Ice Cream

*Whipped Cream (Canned or homemade)


*Heat oven to 425

* Drain and slice enough strawberries for biscuit dough and topping.  Take ½ cup of the strawberries and dice them into small pieces for the biscuits and set the rest aside for the topping.

*In large bowl combine flour, 2 tablespoons sugar, baking powder and salt.

* Add pieces of butter and mix until it becomes very coarse with a pastry cutter.

*Add diced berries, tossing lightly to mix.

*Stir half and half into flour mixture just to moisten.

*Turn dough out onto lightly floured surface and knead lightly two or three times, do not overwork.

*Roll dough out to 3/4 " thickness, using 2 1/2 or 3-inch biscuit cutter.

*Cut out 6 rounds, re-rolling and cutting out scraps if necessary.

*Grease large cookie sheet or line with Parchment paper.

*Place on prepared cookie sheet, spacing about 1 inch apart.

*Bake 12 to 15 minutes until golden.

* Once Cool, Cut in half and top with a scoop of vanilla Ice Cream, Sliced Strawberries and Whipped Cream.