Strawberry Shortcake

Bob's Shortcake 2014

On the face of the Earth, perhaps even in this galaxy, there may not be anything quite as perfect as good strawberry shortcake.  And while there MAY be bad strawberry shortcake somewhere, I don’t know how that’s even a possibility.

 

PINT STRAWBERRIES, HULLED AND SLICED.
Sprinkle liberally with sugar and set aside until the sugar becomes a syrupy glaze.

SHORTBREAD BISCUITS

1 cup flour

1½ tsp baking powder
½ tsp salt
½ TB sugar +
2 TB butter
⅜ cup half and half (or milk)

Sift and mix dry ingredients.  Rub or cut in the butter until mixed. Add the cream and mix just enough to form a soft dough, just until it comes together and you can squish it into a ball.  A little extra milk or cream may be required.  Do not overwork the dough, no kneading.

Press out onto a floured surface to a thickness of ¾ to 1 inch.  Cut into rounds with a biscuit cutter or cut with a knife into small squares.  Sprinkle pinches of sugar over the tops before baking. Bake at 450 for 12 minutes until done.  Serve warm.  This makes about a handful of biscuits. Maybe 4 to 6.

Break or slice a warm biscuit in half, top and bottom.  Place in serving dish.  Spoon desired amount of strawberries over the biscuit halves.  Top with a spoonful or two of strawberry yogurt and whipped cream.  Vanilla ice cream is also a good choice…  It’s hard to go wrong.  Onions.  Onions probably wouldn’t work. Or peas.

Store the leftovers in an airtight container for later enjoyment.  Shortcake at 3 AM when all others are asleep and unaware!  Score!  If the biscuits have cooled, be sure to toast the halves before loading them up with the strawberries and cream!