Spring time means flowers, warm weather, first trips to the beach and succulent spring harvest strawberries! There is nothing better than a fresh strawberry shortcake on a summer's afternoon. Making fresh biscuits to use as the base and serving the treat with still warm biscuits is the secret to the success of this one!
For 6 servings
3 Cups fresh strawberries, sliced
1 pint half & half
1 teaspoon pure vanilla extract
1/2 teaspoon Splenda or Sugar
sprinkle of cinnamon
6 fresh made biscuits (biscuit recipe below)
Biscuits
2 cups unbleached flour
1/2 cup unsweetened applesauce
1/2 teaspoon salt
3 teaspoons baking powder
3/4 cup skim milk
1. Combine all ingredients in bowl - do not over mix - just form into a mass
2. Preheat oven to 450 degrees
3. Sprinkle a little flour on the counter, dump dough ball on flour, flatten to about 1 inch thickness
4. Either use cookie cutter to cut out 6 rounds or cut with a knife into 6 squares
5. Coat cookie sheet with cooking spray
6. Place biscuits on cookie sheet and bake 15 minutes
7. Remove and place biscuits on wire rack to cool slightly
MEANWHILE
1. Whip up half and half to desired thickness in a metal bowl with a wire whip, once happy with consistency of cream, add vanilla, sugar and cinnamon and whip to combine
2. If strawberries are not already sliced, go at it
TO CREATE:
1. Slice open a biscuit
2. Place approx 1-2 tablespoons cream on bottom half, then 1/2 cup strawberries, then 1-2 tablespoons cream and then put the top back on
3. Serve with extra cream if needed!
ENJOY!
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