Strawberry Shortcake

While strawberries are still in season, this might be a good time to try this recipe. I especially like the biscuit that's used to make this. The kids tried to eat them all, I had to stop them.

For the biscuit
2 cups of all purpose flour
1 tsp baking powder
1 stick of butter, softened
1/2 cup of powdered sugar
1/4 cup of milk (I used almond milk)

For the filling
20 strawberries, sliced
3 cups of whipped topping
1/2 cup of powdered sugar

Preheat oven to 375° degrees.

In a bowl, sift together the flour and baking powder and set aside. In a separate bowl, cream together the butter and powdered sugar until well blended and then add the flour mixture. Mix well. Add the milk. Combine the mixture until its forms into a soft dough. This can also be done by kneading the dough a few times until all ingredients have blended together. 

You can prepare the biscuits for baking by either shaping them into 2 inch round biscuits and placing them on a lightly greased cookie sheet or by rolling the dough out to 1/2 inch thickness on a prepared floured sheet and cutting the dough using a biscuit cutter. 

Place the biscuits on a lightly greased cooking sheet and cook for 25 - 30 minutes or until the biscuit are a golden brown color. Cool on a rack for approximately 10-15 minutes.

While the biscuits are cooking, combine the sliced strawberries, and the powdered sugar in a bowl until all ingredients are blended well. Cover in chill in the refrigerator until the biscuits are ready. 

Once the biscuits are cool, break them into small chunks, (approximately 1/2 inch pieces). . 

To layer the strawberry shortcake, begin by adding 3 -4 pieces of the biscuit into individual 10 ounce bowls and then a layer of whipped topping, and then add a layer of strawberries. Repeat twice. and top with whipped topping if desired and enjoy. Makes four 10 ounce servings. 

By: Rolisweets

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