Quick – what’s the first thing that comes to mind when you think of Strawberry Shortcake?  Is it the cute red-headed, strawberry-scented doll who stole our hearts for generations and keeps making a comeback?   Or is it this tried and true, All-American dessert loaded with summer strawberries and mounds of rich whip cream?  Leave us a comment and let us know.  {I’m thinking the adorable strawberry doll will come out on top  . .  . the power of modern marketing?  Maybe it depends how hungry you are!}

We have enjoyed Strawberry Shortcake (the dessert) for generations in our family.  However, there seems to be two popular schools of thought.  One is to make strawberry shortcake with biscuits and one is to make it with cake.   I have made both and enjoy both; but for me to truly be Strawberry Shortcake there must be is a biscuit.  {Otherwise,  it’s just strawberries and cream on pound cake, angel food cake, the little sponge cakes they sell next to the berries . . . }

This Sweet Cream biscuit is the ultimate for Strawberry Shortcake; it is light as a feather, with just enough sugar to make it sweet, plus a hint of lemon – pile on the whipped cream and berries and grab a fork!

Strawberry Shortcake with Sweet Cream Biscuits

Ingredients

For the Strawberries

1 1/2  pounds fresh strawberries, sliced
1/2 cup sugar

For the Sweet Cream Biscuits

2 cups flour
3 tablespoons sugar, plus more for sprinkling
2 tablespoons baking powder
1/4 teaspoon salt
zest of 1 large lemon
7 tablespoons cold butter, cut into small pieces, plus 1 tablespoon melted
1 1/2 cups heavy cream

For the Whipped Cream

2 cup heavy cream
4 tablespoons powdered sugar

Directions

Sprinkle the strawberries with sugar and set aside to macerate.

To make the biscuits, mix together the flour, sugar, baking powder, salt, and lemon zest in a large bowl.  Cut the cold butter into the flour mixture with a pastry blender until crumbly.  Mix in the cream until the dough is just moistened.  Press together into a loose ball.  Cover and refrigerate for 20 minutes

Preheat the oven to 425 degrees.  Line a baking sheet with parchment paper.

Turn the biscuit out onto a lightly floured surface and gently form into an 8×8 square (about 1 in thick).  Cut the dough into 9 (2 1/2 in) circles or just cut into 9 squares.  Place the biscuits on prepared baking sheet 2-3 inches apart.  Brush with the melted butter and generously sprinkle with sugar.

Bake about 10 minutes, or until just starting to turn brown.  Remove from oven and allow to cool.

When ready to serve, whip the cream, adding the powdered sugar, until stiff peak form.

To assemble the Strawberry Shortcake,  split biscuit with a sharp knife..  Top with strawberries and whipped cream.  Serve top of biscuit to the side or on top the strawberries and cream.

NOTE:  The biscuits can be made ahead, even the day before and kept in an air-tight container.