We just finished planting some strawberries in our new berry patch. We won’t have enough berries for honey strawberry shortcake for awhile. So these are from our local produce aisle at the grocery store. Nothing screams summer like some ripe strawberries in tints of red and green.
When we first got married, I used the bisquick recipe. I’ve been perfecting my own recipe for Strawberry shortcake. I’m not sure if I ever make it quite the same from one plate to the next. The one thing that stays the same is the Strawberry mixture. I hate gooey super sweet strawberries soaked in sugar. It reminds me of that strawberry sauce they put over waffles at diners. Ewwwww. Fresh strawberries in my opinion don’t need a lot of fanfare.
I slice up strawberries and then just pour honey over the berries to cover them. Then stick them in the refrigerator and let them just soak up the honey.
Honey Strawberry Shortcake
- 1 pint Strawberries
- 1/2 - 3/4 cup Honey
- 2 cups All Purpose Flour
- 2 tbls Sugar
- 1 tbls Baking Powder
- 3/4 tsp Salt
- 8 tbls Butter Cold and Cut into slices
- 3/4 cup Milk
- 1/2 tsp Vanilla Extract
Preheat an oven to 400°F for biscuits.
Slice Strawberries and pour 1/2 cup to 3/4 cup over strawberries and coat the slice evenly with the honey.
In a bowl, whisk together the flour, sugar, baking powder, and salt until blended. Using a fork, cut in the butter until the pieces are no larger than peas. Feel free to get messy and use your hands if you want. Add milk and vanilla and use the fork to blend the flour until moistened.
Work the dough on a floured surface. Create a thick rectangle and cut into 6 equal rectangles.
Place the rectangles on an ungreased baking sheet, spacing them well apart. Bake until puffed and golden about 15 minutes. Transfer to a wire rack to cool.
Spoon the strawberries over your biscuits and top off with whipped cream if you like or maybe some vanilla ice cream.