The other weekend we went upstate to get away for a weekend and hike. We ended up stopping at a farm to pick strawberries and raspberries on our way home. Both were plentiful and delicious. We came back with a giant pail of strawberries.
I remember as a child having strawberry shortcake on days we would go strawberry picking. It was always such a treat! It also happens to be an easy way to keep the fresh strawberries front and center.
When we got home with our giant pail of strawberries I texted my mom for the recipe I used as a child to make drop biscuits for strawberry shortcake (and for tea parties). They are incredibly easy and I think strawberry shortcake is so much better with drop biscuits than with angel food cake or other sweeter bases.
The recipe turned out to be ridiculously easy (I used to make it all the time on my own in early elementary school) but we could only locate a second copy of it, not the original that had my notes on it. Even at eight I never actually followed a recipe. I was able to remember most of my changes—the recipe doesn’t call for vanilla extract for example which I always believe is a shanda in any dessert—and the end product was a wonderful base for the fresh strawberries and homemade whipped cream.
EASY STRAWBERRY SHORTCAKE
- 1 cup flour
- ½ teaspoon salt
- 1½ teaspoons baking powder
- 3 tablespoons oil
- 1 teaspoons vanilla extract
- 1 tablespoon brown sugar
- ½ cup milk
- 2 cups (1 pint) heavy whipping cream
- 2 tablespoons sugar
- ½ tablespoon vanilla extract
- Preheat the oven to 400 degrees. Prepare a baking sheet.
- Mix the flour, salt, baking powder, and brown sugar in a medium bowl.
- Add the oil, vanilla extract, and milk.
- Mix together until combined.
- Divide into six pieces and drop onto cookie sheet.
- Bake 12-15 minutes.
- Combine ingredients in stand mixer or bowl with hand mixer.
- Turn on medium until whipped cream thickens.
- Increase to high until stiff peaks form.