It’s Spring in Louisiana, and that means strawberries! It didn’t even occur to me that the heat would bring them earlier until I stepped into the grocery store, and there they were, a shining tower of brilliant red berries! They might as well have had a label on them that said ‘Eat Me!’ Just look at them!
Heaven! Even better? We’ll be home in Nova Scotia for a couple weeks in the summer. Guess what that means?
TWO STRAWBERRY SEASONS! THIS IS THE BEST YEAR EVER!
Strawberries are the best. Seriously, the best. You can do everything and anything with them. Personal favourites include dipping them in mascarpone and brown sugar, slices of my Nana’s super secret Strawberry Pie and these ah-mazing strawberry shortcakes.
I have friends who swear by angel food cake as the ‘shortcake’, but give me these sweet tea biscuits any day! The texture, the density, the flavour! Yum! Plus when you make them, you get to eat some of the dough. And the dough is freaking DELICIOUS. We used to eat these biscuits with everything, including Kraft Dinner (Mac and Cheese) as long as they were smothered in molasses. Which really sounds weird now that I type it out, but it’s so good! They’re also delicious plain or with a tiny bit of butter and a cup of tea.
Before we do anything else, we want to wash and cut the berries, because they need to sit for a little bit before you eat them. Preferably a half hour at least, so I like to prepare them before I make the biscuits.
Cut the tops off the berries, and any ‘gross bits’, because as delicious as strawberries are, there’s always at least one that’s been handled a little too much. Then, cut them in half.
For the really big ones, cut them in quarters.
OH man, these look so amazing. I might have to go back and get more.
Now, take a tablespoon of sugar and shake it over the top! This really helps bring out the sweetness of the strawberries, and releases the juices! Confession time. I love a soggy strawberry shortcake. LOVE it. My husband does not. The drier the better! So it all works out in the end.
Now cover the bowl with plastic wrap, and either leave it on the counter, or put it in the fridge if you’re going to be longer than half an hour.
Biscuit time! Measure out and pour your dry ingredients into a bowl. Give ‘em a stir! This recipe is easy enough and quick enough that I just use a fork. It’s much less work (surprisingly) than getting my mixer all together and then washing all the parts. Plus it’s a bit easier on the dough!
Now add your margarine, and cut it in with a fork or pastry blender. It doesn’t have to be perfect, just enough to really say that it’s in there evenly.
Then add milk. I will say here that this recipe I’m taking pictures of was made with almond milk, and it works just as well as regular milk! It will clump together really nicely in a ball, and be slightly sticky to the touch when you’re done. The best part of this recipe? It doesn’t have to be perfect!
Preheat the oven to 350 °. Take your ball of dough and place it on a well-floured surface. This part is important because you don’t want the dough to stick once you start cutting it out!
Flatten it out with your hands so it’s about ¾ of an inch thick.
Take a cup or can and start cutting circles out of the dough.
Perfect! You can put a bit of margarine around the edge if you find it’s a little too sticky.
Keep cutting until all the dough is used up. If you have a bit extra at the end, you can either use it to form another biscuit or just eat it. Because if you haven’t snuck a bit of dough yet, you absolutely should.
Place all your biscuits on a cookie sheet. You can really crowd them in there, they tend not to stick together or expand too much.
Once the biscuits are cool enough to handle, cut ‘em in half. You can either do this in a bowl or on a plate. Put some of your sliced strawberries in the middle.
Then say ‘what am I doing, I want more!’ and smother it in more strawberries.
And then top with whipped cream!
Oh. Man. Yes, it’s decided, I need more strawberries in my life. Back to the store I go!
- 1 small carton strawberries
- 2 cups flour + ½ cup for flouring work surface
- 4 tsp baking powder
- ½ tsp salt
- ⅓ cup white sugar + 1 Tbsp white sugar for strawberries
- ⅓ cup margarine (OR butter OR shortening)
- ¾ cup milk (OR almond milk)
- OPTIONAL: whipped cream or ice cream to serve over top!
Wash and trim strawberries, and then halve and quarter them. Place them in a bowl.
Add 1 tbsp of sugar on top of the strawberries, and then stir until mixed evenly. Cover them and either leave them on the counter, or put them in the fridge if it will be longer than half an hour until you serve them.
Preheat the oven to 350°.
In a bowl, mix flour, salt and the rest of the sugar with a fork.
Cut margarine into the dry ingredients with a fork or pastry blender. This doesn’t have to be perfect, but it should all be mixed in evenly.
Add in milk, and stir until all mixed. The dough should be all clumped together and only slightly sticky.
Place dough on a well-floured surface, and flatten to about ¾ of an inch in thickness.
Using a cup or clean can, cut dough into circles. Add more flour if necessary to prevent sticking. Repeat until all dough is used.
Place biscuits on greased cookie sheet, and bake in the oven at 350° for 20 minutes.
Once time is up, let biscuits cool for about 5 minutes.
In a bowl or on a plate, cut biscuit in half and serve with strawberries and whipped cream!