In My Kitchen: Strawberry Shortcake

    This is my all time favourite Strawberry Shortcake recipe- it is basically like a biscuit but with sugar- so easy and endlessly versatile. Remember all those berries from the weekend? Some of them were turned into this ultimate summer treat!

2 cups flour
4-5 tablespoons sugar(divided)
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup cubed, cold butter
2 pints of sliced strawberries
1 1/2 cups whipping cream ( for topping)

Place strawberries in a bowl ( about 2 pints) and sprinkle with a bit of sugar- very specific I know- This really is to preference though- originally I used 3 tablespoons of sugar where as now I just use a scant one tablespoon. Toss lightly and set aside.

In a large bowl- combine flour,3 tablespoons of sugar, baking powder and a dash of salt. Cut in cold, cubed butter until mixture resembles coarse crumbs. Slowly stir in milk and bring dough together into a soft ball.

Drop by the tablespoon out onto parchment lined cookie sheets and sprinkle tops lightly with sugar- will make eight large biscuit. Bake at 425 degrees for about 15 min- or until tops are golden brown- place on a wire rack to cool.

To assemble strawberry shortcake- cut buscuit in half- add a dollop of whipped cream to the base and pile up with berries- place the lid or top on and serve!