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Author Notes: Just picked local strawberries are already pure sugar, so why try to make them sweeter? This recipe focuses on simplicity, highlighting the fruit. One of my favorite desserts (snacks, whatever you want to call it) fresh strawberries with cream. Sometimes I whip the cream, light and fluffy, other times I just drizzle a tablespoon over the berries and enjoy. For a slightly heartier and more presentable dessert, I make strawberry shortcake. But with the berries so sweet already, the last thing I want is a sugar laden sponge cake as a base. Instead, I bake a batch of buttermilk biscuits, slice them in half and sandwich the berries and cream inside. I add the tiniest bit of sugar to the biscuits to help them bridge the line between dinner roll and dessert worthy. —Brooklyn Locavore
cups all-purpose flour
teaspoons baking powder
teaspoon baking soda
tablespoons sugar, divided
tablespoons chilled butter
cup very cold cream
- Preheat oven to 450°F. In a large bowl whisk flour, baking powder, baking soda, salt and 1 tablespoon of sugar (optional). Cut in chilled butter using a pastry blender or fingers until the mixture resembles course cornmeal. Make a well in the center and pour in buttermilk, mixing with a spatula until just blended. Divide dough into 6 parts and drop slightly flattened lumps onto a parchment lined baking sheet. Bake for 15 minutes until lightly browned.
- While biscuits are baking, whip the cream. Pour cream into the bowl of a stand mixer, fitted with a wire whisk. Start mixing on medium speed, gradually increasing speed until it begins to thicken. Add remaining tablespoon of sugar and continue mixing until cream becomes stiff and can hold shape. Be careful not to mix too much or you’ll end up with butter!
- When the biscuits have cooled slightly, cut in half and drop a hearty spoonful of whipped cream on the bottom half. Top with 1/2 c strawberries and the other half. Serve immediately.