We prefer strawberry shortcake made with homemade & still warm biscuits. All this talk of strawberries had me searching out the PYO strawberry possibilities a few minutes ago. We are going organic as much as possible. I found just one organic grower in my area & they're a CSA so made an appointment for a visit this Saturday. DH wants to help work the fields. We'll obviously have to wait until June for the strawberries.

/tricia

Cookie, I use my scone recipe for strawberry shortcakes.

If you want something a little different you could also try Chocolate Shortcakes.

Home Cookin Chapter: Recipes From Thibeault's Table

Scones (Raspberry, Blueberry, Fresh Currants,etc..)
===================================================

2 1/4 cups flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 Tbsp. cold butter
1 cup heavy cream
3/4 cup fresh raspberries
extra cream and sugar

Preheat oven to 425 degrees F. Combine flour, sugar, baking powder, and
salt. Cut butter into mixture with pastry blender until it resembles a
course meal. Add cream and raspberries to dry ingredients. Mix lightly
with fork until mixture forms a stiff dough. Knead on floured board
just to incorporate all flour; try not to damage berries.

Roll into 7-inch round and cut into 6 or 8 wedges. Place 1 inch apart
on greased baking sheet; brush tops with cream and sprinkle with sugar.
Bake for 15 to 18 minutes.

Tip: An easy way to cut in the butter is to use a box grater.
The large side of the grater makes the perfect size pieces of butter.

Note: When adding fruit to the scone mixture, make sure the raspberries
or blueberries are frozen. Otherwise you end up with crushed fruit.
Still tastes as good, but not as pretty. I usually add the cream and
when the dough has almost come together I add the frozen fruit. With
the Chocolate you can add it along with the cream.

Home Cookin Chapter: Recipes From Thibeault's Table

Chocolate Strawberry Shortcake
==============================
Source: Bed and Breakfast Guide on LIne

2 cups flour
1 tablespoon baking powder
4 Tablespoons unsweetened cocoa
1/3 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold unsalted butter
3/4 cup chocolate chips
3/4 cup whipping cream with
1/2 teaspoon vanilla

Topping

Strawberries
Grand Marnier
1 cup Sour cream
1 cup Whipping Cream
1 to 2 tablespoons sugar
Vanilla
. Place flour, cocoa, baking powder, sugar, salt, baking soda in food
processor, pulse to mix. Cut butter into cubes and add along with the
chocolate chips. Process on pulse to cut the butter and the chips into
the flour mixture.

Place flour mixture into large bowl and add cream. Using a fork toss
until mixture forms a ball. Do not overwork dough. Pat into a circle
about 1 inch thick and cut with 2" biscuit cutter. Place biscuits on
parchment paper, brush with some cream and sprinkle with sugar. Bake in
a 450F oven for about 15 minutes. Let cool, then cover with plastic
wrap to keep them moist.

Slice strawberries and toss with Grand Marnier.

Mix sugar into sour cream
Whip cream and fold into sour cream

To serve:

Split biscuit and place on plate. Spoon some of the sauce on to the
bottom half and top with sliced strawberries. Add another dollop of
cream and place other half of biscuit on top.

This was my mother in law's recipe. I've made this often over the past thirty plus years. Easy and delicious!

Old Fashioned Strawberry Shortcake
Serving Size : 6

2 cups all purpose flour
4 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter
1 beaten egg
2/3 cup light cream or milk

Blend together flour, sugar, baking powder, and salt in medium bowl. Cut in butter until it resembles coarse crumbs. Combine egg and cream. Add at once to flour mixture stirring with a fork just until moistened. Spread in greased 8" cake or pie pan (I use my Pyrex pie pan) building up the sides a little as it tends to puff up in the center. Bake for 15 to 18 minutes or until golden brown at 450°. Cool for 5 minutes. Cut in triangles, split in half and top with sweetened strawberries and whipped cream.

Warm baking powder biscuits, strawberries with lots of sweet juice and real whipped cream, no ice cream. Even store-bought berries are delicious to me, but I can't eat but one or two because they hurt my mouth. I do love them, though.

This is so interesting! On Wikipedia they even call shortcake a scone. I don't make have a written out recipe, but in my family short cake was always rich on the shortening, more like a light pound cake. Eggs separated and beaten, and maybe less flour than a true pound cake. The richness of the butter, plus the airyness of the egg whites, are yummy when all the strawberry juice oozes into the cake.

We always had shortcake made of sweetened biscuits, much like Ann T's scones, but Ashley likes them made with a halved Twinkie, which just really makes me shudder.

I like them on angelfood cake, or on pound cake. Or with biscuits or scones. Or covered with yogurt and drizzled with honey and with no cake at all.

I'm just waiting for the end of May/first of June, when I can pick them at the local u-pick farms, those are the best, sweet and juicy and fresh.

Annie

I ended up making the biscuit/scone version. I tried it with bannock one time and the kids didn't like it. I find bannock and biscuits very similar so why they loved it this time is beyond me. I would like to try pound cake but all the eggs in makes me think of as super heavy.