Strawberry shortcakes are the quintessential dessert of summer. I decided to make mine in late spring...because I'm in California, and our spring might as well be summer (I'm not rubbing it in cold-weather folks, I promise). This recipe is perfect - no modifications needed. I'm not bragging, because it's not my recipe, it's from chefinyou.com.
The only modifications I made to the recipe are the following:
- I didn't have whole milk for the shortcakes (really, they're sweet biscuits), so I used half evaporated milk and half low-fat milk
- For the half of the strawberries that need to be mushed, I used frozen berries, and put them over the stovetop (with 3 tbsp of brown sugar). I cooked them down until they were mostly dry and used this mix as the first layer of strawberry on top of the shortcake.
- I used a mason jar ring as my biscuit cutter