strawberry shortcakes with sweet buttermilk biscuits

Oh boy, oh boy - the first strawberry shortcake of the season! And I noodled with a new recipe from The Modern Baker for the shortcake biscuit that was so fabulous, tender, and tasty I'll be using it all summer. Peach shortcakes? Absolutely. Raspberry would be divine. And how about Fourth of July blueberry? So even though it's rainy and chilly outside today, I'm just finishing off the somewhat soggy but delicious crumbs of yesterdays dessert, dreaming of July.

To make six biscuits:

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Set oven to 425F.

Line a baking sheet with foil or parchment.

2 cups King Arthur all-purpose flour

4 T. sugar plus more for sprinkling on top

1 t. grated lemon peel

pinch of nutmeg

1/2 t. salt

1 T. baking powder

4 T. cold butter, cut into small pieces

1 large egg

2/3 cup buttermilk

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Combine the flour, sugar, nutmeg, lemon peel, salt, and baking powder in in the bowl of the food processor. Pulse a few times to mix, then add the butter and process until butter is incorporated well .

Using a fork, mix the egg and buttermilk together, then add to the processor and mix until it forms a soft ball.

Using a 2-3 inch ice cream scoop, scoop balls of dough and place on baking sheet. Press gently on tops to flatten very slightly ; it will be sticky, but it makes a nice texture when you pull your hand away. Sprinkle each biscuit with a little sugar.

Place in hot oven and bake about 15 minutes, or until tops are just barely golden brown.

Remove to cool before slicing.

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The strawberries:

Slice however many strawberries you wish ( I used about 2 cups, sliced) into a bowl. Sprinkle with a few tablespoons of sugar, a quick squeeze of lemon juice, and a drop of vanilla. let sit at room temperature for at least an hour before using.

The whipped cream:

1/2 to 1 cup whipping cream or heavy cream

confectioner's sugar

Make sure the cream is chilled. Using a whisking attachment, whisk the cream in the mixer bowl until it forms soft peaks. Add about 1/2 cup confectioner's sugar, or whatever amount you prefer, and whip until firmer peaks form. Cover and place in fridge if not using immediately.

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To serve, slice biscuits in half. Place biscuit bottoms on plate or platter, scoop a tablespoon or so of the whipped cream on the biscuit bottom, and top with the fruit. Add another dollop of cream, and cover with the biscuit top - or, if it's just too pretty, you can serve the biscuit top on the side.

Enjoy!

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Dark Chocolate Coconut Pudding - dairy free!

Julia's Leek and Potato soup