I went on a baking spree this weekend. Baked straight through. And then Monday happened. I forgot to rest. At least the weekend tasted good. It started with pop tarts. Then vegan chocolate chip peanut butter cookies. Topped off with strawberry shortcake. (Don’t worry, we had people over to help consume all these treats.) Blame it on the lack of sleep, I couldn’t decide what to post the latter half of the week—cookies or shortcake. So I used a lifeline and polled the Facebook audience. Cookies and shortcake were neck and neck. But when I started writing this post, strawberry shortcake was winning by 1 vote. I checked an hour later and it was losing. Shoot! Not gonna lie, I may have asked my husband and sister to cast their vote. And I may have told them that I already started the shortcake post. Chicago is rubbing off on me in a bad way. The good news–vegan chocolate chip peanut butter cookies are coming early next week. Pinky promise.
In the meantime, I give you sweet biscuits + strawberries + whipped cream. It’s the perfect end of summer dessert. Simple and sweet.
Preheat oven to 425°. Make sweetened strawberries: Hull and quarter strawberries; toss in a medium bowl with 1/4 cup sugar. Let stand until syrupy, tossing occasionally, at least 20 minutes (and up to 1 day, covered and refrigerated).
In a large bowl, combine flour, 1/3 cup sugar, baking powder, and salt. Whisk. Cut in butter with a pastry fork until mixture resembles coarse meal. Add milk and combine until moistened. Do not overprocess.
Turn out dough onto a lightly floured surface and, gently pat dough into a 4-by-8-inch rectangle. Imperfections are welcome. I prefer the rustic look.
Cut dough into 8 squares. Transfer to a baking sheet; sprinkle with turbinado. Bake until golden, 20-25 minutes; cool on baking sheet.
Make whip cream: In a bowl, beat heavy cream with an electric mixer until soft peaks form. Add confectioners’ sugar and beat again until combined.
To serve, split biscuits with a serrated knife; layer with berries and whipped cream.