As you probably guessed we brought home some strawberries, which I made strawberry shortcakes with. Homemade biscuits, Grand Marnier whipped cream and locally grown strawberries (recipe below). If you are looking for the perfect desert for Easter, this is it.
Hope you enjoy your Spring wherever you are!
Serves 4 to 6
About 4 cups of strawberries, tops removed and halved
2 cups White Lilly All-Purpose Flour
1 tablespoon baking powder
1 teaspoon salt
1/4 stick Crisco shortening, chilled (they aren't shortcakes without shortening!)
3/4 cup to 1 cup Buttermilk
1 teaspoon vanilla extract, optional
Preheat oven to 475. Combine flour, baking powder and salt in a large bowl. Cut in shortening with two forks or a pastry blender until pieces are the size of peas. Whisk vanilla into 3/4 cup of buttermilk and with a fork mix in with dough until dough starts to come off the sides of the bowl. If needed mix in 1 tablespoon up to 1/4 cup extra milk. Mixture will be a little crumbly. Turn out onto a lightly floured surface and knead dough 2 times. Roll into a 12 inch and cut into 6 biscuits. Place in a greased 9inch round pyrex nearly touching and bake for 10-12 minutes or until golden brown.
2 cups heavy whipping cream
1/2 cup light sour cream
1/2 cup light brown sugar
1/4 teaspoon vanilla extract
1 tablespoon Grand Mariner or triple sec
Place the whisk and bowl of your stand mixer in the freezer for at least 20 minutes before making whipped cream. Combine all ingredients in bowl and whip for about 1 minute on medium-low speed until the mixture gets foamy. Whip for another 2-3 minutes on high until soft peaks form.
Cut biscuits in half, top with strawberries and whipped cream and dig in!