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A delicious homemade version of a classic treat from our childhood. Make sure the butter stays cold as you work it into the flour and your arms stay loose for the whisking of whipped cream. Consider this a workout and an excuse to enjoy seconds. Share how you enjoy yours! #mamalovesto @mamalovesto on social media! INGREDIENTS LIST Strawberry ShortcakesPrep time: 15 minutes Cook time: 15 minutes Total time: 30 minutes Servings: 6 biscuits Main Ingredients 1 1/2 cups flour 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 2 tablespoons sugar lemon zest pinch of salt 1/2 cup milk 1 tablespoon lemon juice 4 oz cold unsalted butter TOPPING 3 cups of fresh strawberries, sliced 2 tablespoons sugar 1 tablespoon lemon juice WHIPPED CREAM 1/4 cup sugar 2 cups heavy whipping cream 1 tablespoon vanilla extract Recipe Steps Preheat oven to 425°F and line a baking pan with parchment paper. Stir lemon juice into milk. Stir to combine. Set aside for 30 minutes at room temperature until the milk begins to curdle and becomes acidic. Combine flour, baking powder, baking soda, sugar, salt, and lemon zest in a small bowl. Add cold butter and cut in with a fork until you have coarse crumbs. Stir in milk/lemon mixture. Drop dough onto the prepared pan. Sprinkle with coarse sugar and lemon zest. Bake 10 minutes or until lightly browned. TOPPING In a separate bowl, combine sliced strawberries, sugar, and lemon juice in a bowl and let sit at room temperature at least 30 minutes to release juices. WHIPPED CREAM Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes. Place the sugar into the mixing bowl and add the heavy whipping cream. Whisk until the cream reaches stiff peaks. Store any unused portion in an airtight container for up to 10 hours. When ready to use, re-whisk for 10 to 15 seconds. Serve biscuits with strawberries and whipped cream.
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