The Kitchn: How to make the easiest strawberry shortcake
Although the biscuits are best eaten warm, you can make the dough a day in advance and store in the fridge until ready to bake. (You also can make whipped cream in a day in advance; you may want to briefly re-whisk before assembling.) To serve, spoon strawberries over the bottom half of a warm biscuit, top with whipped cream, and finish with the top biscuit half. Or, really go for it and add another layer of cream and berries.
Strawberry Shortcakes
Serves 8
For the strawberries:
2 pounds strawberries, rinsed, stems removed, and quartered
1/4 cup granulated sugar
Juice from 1 medium lemon (2 to 3 tablespoons) -- zest the lemon first, and reserve the zest for the biscuits
For the biscuits:
Finely grated zest of 1 lemon (about 1 tablespoon)
1/4 cup plus 1 teaspoon granulated sugar, divided
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