It’s finally strawberry season! No matter where you buy you’re produce, there’s nothing like native strawberries! You can’t let a season go by without making Strawberry Shortcake. I don’t know about you, but it’s just not Strawberry Shortcake without freshly baked biscuits for the shortcake. I usually make them from Bisquick, because they take little time to make. But I decided to try a recipe I saw on a local show called TV Diner, where one of the hosts Billy Costa, featured Kate Jennings from La Laitere in Providence, RI. She made a great recipe for shortcake, and I decided to try it for my Strawberry Shortcake. In her version, she uses lemon curd along with the whipped cream in the assembled shortcake. I think using the lemon curd really brings out the taste of the strawberries, and the way she has assembled them prevents the strawberry juices from making the biscuits soggy right away.
Next, its off to Wilson’s for my native strawberries. It was Strawberry Fest today, and the place was packed! And they had LOADS of strawberries.
Next, the shortcakes.
The recipe was very easy to make. As I do with my scones, I grated the butter into the flour mixture on the large holes of a grater. That way the butter’s very easy to cut in to the flour mixture.
15-20 minutes later, my biscuits were finished. I had to taste one without any berries or whipped cream, they looked so good. Let me say, these shortcakes were the best I have ever tasted! The lemon zest in them really adds to their flavor.
You’ll also need some lemon curd. I have used Stonewall Kitchen lemon curd in the jar before which is fine, or you can make from scratch, or I used the the boxed pie filling kind you make like pudding.
Whip some heavy cream and assemble. Take a shortcake and cut in half. Place on a plate and smear some lemon curd on bottom half. Put a smear of whipped cream on top of the lemon curd. Top that with strawberries, and put the top half of biscuit on top of that. Top with whipped cream. Enjoy!