Strawberry Shortcake

One of the South's favorites, strawberry shortcake is shorthand for a great spring dessert. Though you've likely had those spongy little cups from the grocery store or angel food cake as a base, true shortcake is basically a big, sweet biscuit. Don't let the thought of making biscuits scare you. We've streamlined our version so there's no rolling or cutting involved-just a tender dough that you drop onto a baking sheet.

You can bake the biscuits ahead and freeze them, wrapped in foil and stored in a zip-top plastic bag. Defrost them the morning of the day you plan to serve them. Cut and sugar the berries in the morning as well, and store them in the fridge until you're ready for them. Whip the cream up to two hours before serving. (If you prefer your shortcake warm, reheat the biscuits in a 350° oven for 5 to 7 minutes.) Assemble everything at the table for a dazzling presentation. -DONNA FLORIO

Classic Strawberry Shortcake

MAKE 8 SERVINGS

PREP: 20 MIN., STAND: 2 HRS., BAKE: 15 MIN.

If the berries are very sweet, decrease the sugar to suit your taste. Drop the dough easily by using a lightly greased 1/3-cup dry measure.

2 (16-oz.) containers fresh strawberries, quartered

¾ cup sugar, divided

¼ tsp. almond extract (optional)

1 cup whipping cream

2 Tbsp. sugar

2¾ cups all-purpose flour

4 tsp. baking powder

¾ cup cold butter, cut up

2 large eggs, lightly beaten

1 (8-oz.) container sour cream

1 tsp. vanilla extract

Garnish: fresh mint sprigs

1. Combine strawberries, ½ cup sugar, and, if desired, almond extract. Cover berry mixture, and let stand 2 hours.

2. Beat whipping cream at medium speed with an electric mixer until foamy; gradually add 2 Tbsp. sugar, beating until soft peaks form. Cover and chill up to 2 hours.

3. Combine flour, remaining ¼ cup sugar, and baking powder in a large bowl; cut butter into flour mixture with a pastry blender or two forks until crumbly.

4. Whisk together eggs, sour cream, and vanilla until blended; add to flour mixture, stirring just until dry ingredients are moistened. Drop dough by lightly greased 1/3 cupfuls onto a lightly greased baking sheet. (Coat cup with vegetable cooking spray after each drop.)

5. Bake at 450° for 12 to 15 minutes or until golden.

6. Split shortcakes in half horizontally. Spoon about ½ cup berry mixture onto each shortcake bottom; top each with a rounded Tbsp. chilled whipped cream, and cover with tops. Serve with remaining whipped cream. Garnish, if desired.

Strawberry Jam Shortcakes: Prepare recipe as directed. Before topping shortcake bottoms with strawberry mixture, stir together ¼ cup strawberry jam and 2 Tbsp. chopped fresh mint. Spread cut sides of bottom shortcake halves evenly with jam mixture. Proceed with recipe as directed.

FOR MORE INFO | our favorite pound cakes: southernliving.com/features

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