Strawberry Shortcake

I know strawberries aren’t in season yet, but I can’t wait any longer! I picked up some bright red berries and I’m making strawberry shortcake for dessert tonight!

Strawberries in their Own Juice

• 1 quart strawberries
• 1 Tbsp honey
• 1 lemon

First, hull and cut up a quart of strawberries.  If you have a berry masher, use that because you’ll get more juice.  I don’t have one, so I just quartered them.  I’ll be investing in one before the Native berries are here, though.  Add about a tablespoon of honey and the juice of half of the lemon.  Cover and let them marinate for a few hours at room temperature.  I love the berries and juice, so a quart is just enough for the two of us.

Buttermilk Biscuits

• 2 cups flour
• 1/2 tsp salt
• 4 tsp baking powder
• 1/2 cup butter
• 2/3 cup buttermilk
• 1 Tbsp honey

Preheat oven to 425 F.  Mix dry ingredients in a large bowl.  Cut the butter into cubes and add to dry ingredients.  Use your fingers to break the butter into small pieces and evenly distribute it.  Add the buttermilk and honey and mix with a fork until the dough holds together.  Knead a few times, then shape into 4 large biscuits or 8 small biscuits.  Place on a baking sheet lined with parchment paper and bake for 15-20 minutes.

To Assemble Shortcakes

Split open biscuit and put it in a bowl.  Cover biscuit with strawberries and juice, and top with whipped cream.