We'd already done our baking for the day, but this resulted in a fresh batch of buttermilk biscuits. And while the biscuits are delicious on their own, it seemed a bit of a shame not to have something special to do with them. Given that we also had a bunch of strawberries and some whipping cream in the fridge, strawberry shortcakes seemed like a natural choice. They were really, really good! So good that I forgot to snap a photo before we devoured them.

Strawberry Shortcakes

Adapted from the Complete Cookbook for Young Chefs

Ingredients

• 3 c. fresh strawberries, divided
• 3 Tbsp. sugar
• 4 Buttermilk Drop Biscuits
• 3/4 c. heavy (35%) cream
• 1 Tbsp. icing sugar
• 1/2 tsp. vanilla extract

Directions

1. Hull the strawberries, place half of them in a bowl, and mash them.
2. Slice the remaining strawberries and add them to the bowl.
3. Add sugar to strawberries and stir to combine. Set aside for at least 30 minutes.
4. In the meantime prepare and bake the biscuits if they haven't already been made. Feel free to sprinkle with a Tbsp. or two of sugar just before they go into the oven if you're making the biscuits exclusively for sweet applications like this.
5. Combine cream, icing sugar, and vanilla and whip. I find an immersion blender works well for this, but a hand mixer, food processor, or whisk will also do the job.
6. Split the buttermilk biscuits with a fork.
7. Spoon a generous portion of strawberries over the bottom of the biscuit.
8. Top with a big dollop of whipped cream.
9. Cap with the top of the biscuit and serve.