At the height of strawberry season, we love to make strawberry shortcakes. Here are a few ideas to make them simply.
1) You can make the shortcakes from scratch with a simple recipe and one of my favorite recipes is Martha Stewart’s from her Martha Bakes series: http://www.pbs.org/food/recipes/classic-strawberry-shortcake/
Any extra shortcakes can be frozen or refrigerated and used the next day.
2) One can also purchase the Pillsbury refrigerated buttermilk biscuits and bake those. Split them in half and add your sliced, lightly sugared strawberries.
3) Another option is to purchase the best shortcakes that you can find in your grocery or bakery.
1-2 baskets strawberries
~1 Tablespoon sugar
~1 teaspoon lemon juice (optional)
6 shortcakes (see above)
Slice half of the fresh strawberries and add a touch of sugar and lemon juice (optional). Let the strawberries sit for at least 30 minutes to soften. Cut the prepared biscuits in half and add the sliced, softened strawberries to the bottom of the shortcake. Add whipped cream of choice. Place the top of the biscuit gently over the softened strawberries and add fresh halved berries around the shortcake.