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I love strawberries in the spring. They’re nothing like the berries you get at the grocery store in the winter — sweet, juicy, bursting with flavor. Strawberry desserts
, usually aren’t my thing however. Don’t get me wrong, I’ll almost always eat them, but I wouldn’t go to an ice cream shop and pick strawberry.
Strawberry shortcake is something I can always get behind. There’s something about tender biscuits (not spongecake!) and berries, topped with whipped cream. So I will usually make it once a season, and this season seemed perfect since I found the perfect biscuit recipe. This recipe
is from a favorite bakery of mine that makes amazing biscuits, and this year decided to share it (scroll down to see it). If you have a favorite, you can use that of course. I use the leftovers for breakfast sandwiches or just eating with butter and jam.
For the strawberries, I use coarse sugar because I like the crunch, and a splash of Grand Marnier. I don’t have an exact measurement for the sugar, I just taste and adjust based on the sweetness of the fruit. For whipped cream, I hand whip heavy cream with a bit of powdered sugar and vanilla. It’s an easy dessert that everyone loves.
Strawberry Shortcake with Hand Whipped Cream
- Your favorite buttermilk biscuits, or try these
- 2 cups strawberries, sliced
- ¼ cup coarse sugar, more or less to taste
- 1 tablespoon Grand Marnier
- 1 cup heavy cream, chilled
- 2 tablespoons powdered sugar
- ¼ teaspoon vanilla extract
- Slice the biscuits in half, set aside.
- Combine the strawberries, sugar, and Grand Marnier. Let sit for 5-10 minutes, taste and add more sugar if necessary
- When ready to serve, put the whipped cream in a stainless steel bowl with the sugar and vanilla and whisk until thickened.
- Top the biscuits with the berries and whipped cream, and enjoy!