This strawberry short cake recipe uses shortcake biscuits, with a subtle hint of lemon and apple juice in the strawberries to extend the sweet syrup. Top it off with a lightly sweetened whipped cream. The biscuits soak up the juice and the flavors blend perfectly. Just the right amount of sweet!
- 1 batch shortcake biscuits (below)
- 4-5 c. fresh sliced strawberries
- 1 c. apple juice (if you like more juice on your biscuit)
- 1.2 c. sugar
- 1 T. lemon juice
- Whipped cream
Directions for strawberries:
Place sliced strawberries in a bowl, add sugar, apple juice and lemon juice. Stir and allow strawberries to sit for a few hours or over night, in the fridge.
Shortcake biscuits (6-12 depending on size and desired thickness.)
- 2 c. flour
- 1 T. Baking powder
- 2 T. lemon juice
- 1/4 t. salt
- 4 T. sugar
- 4 T. Butter
- 2/3 cup milk
- 1 egg yolk
Directions for shortcake biscuits:
Preheat oven to 350 degrees F.
Mix dry ingredients in a large mixing bowl.
Cut butter into pieces and distribute into the dry mix.
Combine butter into flour mixture creating somewhat of a crumb texture.
Beat milk, yolk and lemon juice together in separate bowl.
Pour milk mixture into flour mixture and combine just enough to form a dough ball.
On a floured surface, fold dough in half 2 – 3 times but do not work it too much.
Using your hands or a rolling pin, roll to ½ inch thickness and cut 12 biscuits with a biscuits cutter.
Place side by side on a lightly greased sheet pan.
Brush with additional melted butter and sprinkle with a bit of sugar if you like.
Bake for 10 – 12 min. or until golden brown.
To assemble your strawberry short cake, split biscuits, spoon strawberries over bottom portion of biscuit then a dollop of whipped cream. Place the top part of the biscuit over it and spoon more strawberries and whipped cream. Top it off with a whole strawberry!