Homemade Biscuits. ✔ Homemade whip cream. ✔ Sugared strawberries. ✔
A lighter, fabulous valentine’s day strawberry shortcake. ✔ ✔ ✔
You will find little in the way of words here, this morning, because tis Valentine’s Day for us! (I’ll be traveling for work tomorrow.)
Hug your other half, hug your puppy, hug your teddy bear! Hug someone or something you love! I plan to spend the evening cuddled up tight with my true nerdy love, a fluffy puppy, and a bowl of strawberry shortcake.
Cheers!
wyldflour
4 servings
20 minPrep Time
15 minCook Time
35 minTotal Time
Ingredients
- 1 lb strawberries
- 2 Tablespoons white granulated sugar
- 2 cups all-purpose flour
- 1/2 cup + 2 Tablespoons white granulated sugar
- 3 teaspoons + 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup vegetable or canola oil
- 2/3 cup buttermilk
- 1 cup heavy whipping cream
- 2 Tablespoons white granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 450 degrees Fahrenheit.
- Make shortcake. Mix dry ingredients in a medium-sized bowl. Whisk oil and buttermilk together and pour into dry ingredients. Stir together until fully incorporated. Knead dough 4-5 times in the bowl. Divide into 8 equally-sized pieces. Roll each piece into a ball and flatten between your palms to about 1/2-inch thick. Place on a foil-covered baking sheet and bake for 12-15 minutes until starting to brown. Remove and let cool on wire rack. Store in a zip-top bag.
- Wash strawberries, remove stems, and quarter. Place in a small mixing bowl with 2 Tablespoons sugar. Stir and place in fridge for 4-5 hours. (The longer they sit, the more "juiced" they will become.)
- When ready to serve, make the whip cream. Place cream, sugar, and vanilla in a large mixing bowl. Beat on high speed until thickened and forming peaks. Store in an air-tight container in the refrigerator.
- Assemble: Spoon strawberries over the shortcake and top with a generous dollop of whip cream. (Optional: you can toss an additional shortcake on top.)
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