I'm not sure what happened to April, but month of May brings us closer to warm,
sunny weather so I'm okay with that.
It's been raining off and on here in Virginia for days, but hopefully it will clear up by
the weekend because we have a lot of celebrating to do! Our daughter, Madison is
graduating from James Madison University with a degree in Sports and Recreation
Management and we are so proud of her. My mother-in-law is coming from Texas
and all of our family will be here for the graduation ceremony and party. I can't wait!
Another wonderful thing about May is the abundance of fresh strawberries and nothing
goes better with strawberries than whipped cream and sweet shortcake biscuits!
Whenever I bake cookies, I always line my baking sheet with a Silpat. Today I am using
a Silpain, which is a non-stick baking mat for breads. The perforated mat allows liquid
to seep through the holes for a perfect crusty finish on your bread, pizza and biscuits.
The Silpain helps to keep the shortcake biscuits from sticking to the pan and gives them
a light brown, crisp bottom.
I adapted this recipe for strawberry shortcake biscuits to serve four, which is perfect for
our family. These sweet shortcake biscuits are delicious served with fresh berries and
whipped cream. Today I am using strawberries, but I often use blueberries or raspberries,
depending upon what I happen to have on hand.
Nothing says spring like strawberry shortcake! If you prefer to make shortcake in a bake
dish you should try this recipe. It's delicious too!
Happy May sweet friends!!
Strawberry Shortcake Biscuits
1 C all-purpose flour
1 T sugar
1/2 T baking powder
1/4 tsp. salt
2 T cold butter
1/2 C milk (I used 2%)
1 pint strawberries, sliced
1 T sugar
1 C whipped cream
In a small bowl, sprinkle sliced strawberries with sugar and set aside.
Preheat oven to 425 degrees. Line a baking sheet with a Silpain.
In a medium - large mixing bowl combine flour, sugar, baking powder
and salt. Cut in butter until mixture resembles coarse crumbs.
Gradually add milk and stir until a soft dough forms.
Using a large cookie scoop, drop dough into four mounds.
Sprinkle with sparkling sugar. Bake for 12 - 15 minutes or until
lightly browned. Cool on a wire rack.
Slice shortcake biscuits in half. Fill with whipped cream and
strawberries. Replace tops and serve.
Yield - 4
This post is in partnership with Silpain and Le Creuset. As always, all opinions
are 100% my own. Thank you for supporting the brands that make Me and My
Pink Mixer possible!