This delicious summer dessert couldn't get any easier! It's a great opportunity to get your kids in the kitchen... lot of easy tasks for smaller hands.
Course
Dessert
Prep Time10minutes
Cook Time10minutes
Total Time20minutes
Servings12
AuthorErin Brighton
Ingredients
Shortcake Biscuits
2 1/2cupsself-rising flour(I use gluten-free Bisquick)
1/4cupsugar
6tablespoonsbutter, chilled and sliced into thin pieces
3/4cupmilk
3eggs(beaten)
2tablespoonsdemarara sugar(optional)
Strawberries
2quartsof strawberries, sliced
2-3tablespoonssugar
Whipped Cream
Store bought or homemade whipped cream
Instructions
In a large bowl, combine self-rising flour and sugar.
Add slices of chilled butter. Cut the butter into the flour using a pastry blender OR two butter knives until the pieces of butter are pea-sized. (This is a fun task for kids!)
Add milk and eggs. Stir well.
On a large greased cookie sheet, drop 12 equal oversized spoonfuls and sprinkle with demarara sugar.
Bake at 425 degrees for about 10 minutes.
In a separate bowl, combine sliced strawberries with 2 to 3 tablespoons of sugar. Set aside.
When the biscuits are done baking, cook and slice through the middle.
On the bottom biscuit layer, pile strawberries generously, top with whipped cream, top with the top layer of biscuit. Serve!