Split Biscuits: Split the shortcake biscuits in half horizontally.
Layer: Place the bottom half of each biscuit on a serving plate. Spoon a generous amount of the macerated strawberries over the biscuit, including some of the juice. Top with a dollop of whipped cream. Place the top half of the biscuit over the whipped cream.
Finish: Add more strawberries and whipped cream on top, if desired. Garnish with additional fresh strawberries or a mint leaf for a touch of elegance.
Serve:
Enjoy: Serve immediately for the best texture, as the biscuits may become slightly soggy if they sit too long.
Tips for Success:
Fresh Strawberries: Use ripe, fresh strawberries for the best flavor. If strawberries are not in season, you can use frozen strawberries, thawed and drained.
Butter Temperature: Ensure the butter is very cold for flaky biscuits. Cutting it in quickly helps maintain the dough’s flakiness.
Avoid Overmixing: When mixing the biscuit dough, handle it gently and avoid overworking it to ensure tender biscuits.
This Strawberry Shortcake recipe is a timeless treat that celebrates the simple joy of sweet, fresh strawberries and creamy whipped topping. Enjoy every bite!
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