We visited my parent’s house this past weekend and I had a strawberry shortcake. It brought back loads of memories from the summers growing up. I never remember really being fond of strawberry shortcake, but that was our dessert on hot days. It was so refreshing and satisfying when I had it Sunday. My taste buds have changed a bit since my childhood, which is good otherwise I would be serving up ketchup on all my baked goods.
Okay, I still love ketchup just as much. Guilty.
I swear I had a beautiful layer of fruit, whipped cream, and biscuit. I also swear it was perfectly garnished with a fresh slice of peach and a strawberry. However, my biscuit that I heated was a bit warmer that I thought. Here’s a tip, when wanting to take beautiful pictures with whipped cream and biscuits, do not warm the biscuit. Oh well, it’s now just a little messy. Still tastes amazing though. I dug into the shortcake a bit to show off the peaches and strawberries.
I don’t know about my readers, but I love for my fruit to have a sweet syrup that my biscuit can soak up. I happen to have strawberries and peaches. So, I sliced up my peaches and strawberries, sprinkled some cinnamon and sugar and let it sit.
Next, I worked on some buttermilk biscuits. I’ve never really made biscuits before, which is nuts considering my husband absolutely loves them. He loves any kind of biscuit or roll. I intend on perfecting some buttermilk biscuits. The first tip I found after I made these, was to do a tri-fold with the dough. Notice how I said after I made the first biscuits, the ones in these photos are those. I made another batch of biscuits today and did the tri-fold three times and roll out the dough. When they were finished, I could see layers that were made with the fold.
Look at that fruit and juice. Yum, I think I’ll have to go out and make myself another shortcake. I’ll share it with the baby, that will make me feel better about eating this late.
Strawberry Peach Shortcake
- 1 pint of strawberries , washed, hulled, and sliced
- 3 - 4 peaches , pitted and sliced
- 1/3 cup granulated sugar
- 1 tsp . cinnamon
- Whipped Topping
- Preheat oven to 425 degrees. Line baking pan with parchment paper. Place butter in the freezer.
- In a large bowl, add the flour, baking powder, baking soda, and sugar. Mix with your fingers.
- Remove the butter from the freezer and grate with a cheese grater. Once a small pile of butter forms, mix it into the flour so the butter doesn't clump up. Continue grating the butter until the stick is blended into the flour.
- Place the entire bowl into the fridge so the butter firms up. I put mine in for about 15 minutes.
- Make a hole into the center of the flour and pour the buttermilk in it.
- Stir the mixture slowly and mix just until the flour is incorporated. It's important to not over mix the biscuits.
- Turn the dough out onto a clean, floured surface. Pat the dough out into a rectangle and do the tri-fold. Repeat two more times.
- Roll out the dough out to 1/2 inch thickness and cut with a circle cutter or a glass.
- Place the biscuits onto the parchment paper and coat the tops of the biscuits with the buttermilk.
- Place in the oven and bake for 15 minutes.
- Place the fruit into a medium bowl with the sugar and cinnamon. Stir until the fruit is covered with the sugar. Refrigerate for an hour.
- Cut the biscuit in half. If the biscuit is cooled, warm the biscuit for 25 seconds.
- Place some fruit and its syrup on top of the bottom biscuit.
- Spoon some cool whip over top of the fruit.
- Place top of biscuit on the cool whip.
- Eat up.
Enjoy the strawberry peach shortcake!
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