Strawberry Shortcakes

Strawberry shortcakes are perfect for the summer season. Whipped creme fraiche and scratch sweet biscuits. Dress them up or keep them simple.

Servings 6 people

Prep Time 45

Cook Time 10

Total Time 55

Simmer 1 cup of strawberries, honey, and rosemary on low for 15 minutes. Chill for another 15 minutes. Remove the rosemary stem and pulse in a food processor with the other cup of strawberries. puree should still be chunky. Chill and reserve for later.
Slice the strawberries for serving in half and mix with 2 tsp of sugar. save for later use.

Add the dry ingredients to a bowl with small cubed butter. Chill in the freezer for 10 minutes, along with buttermilk in a separate container.Mix dry and butter on low for 2 minutes until butter is broken and crumby.At the lowest mixing speed add the buttermilk. Mix just until evenly incorporated.Transfer to a floured surface and kneed until smooth. let rest in the fridge for 30 minutes.Pre-heat oven to 425.vigorously whisk the egg and honey together.Roll the biscuit dough into a 1-inch thick rectangle. Cut 6 squares from the dough.Brush with egg wash and bake for 10 to 15 minutes.cool and enjoy

Slice the biscuits in half and add a dollop of whipped creme fraiche on each half. On the bottom half layer with macerated berries then strawberry sauce.place the top half back ontopenjoy.

It's easiest to make the strawberry sauce, while the pie dough is resting in the refrigerator.

The allspice, clove, and rosemary are optional but pair very well with the strawberries.

Author: Anfernee Milton

Course: Dessert

Cuisine: American

Keyword: biscuits, homemmade biscuit, shortcake, strawberry, strawberry season, strawberry shortcake