This recipe is from my mom’s sister, Aunt Sissie, and has been a favorite of mine since I was little. She makes it for me everytime I visit and made it for a Bridal shower she threw me last summer. Can’t believe it’s almost been a year since then! Anyhoo, it is a delicious summer dessert that is easy and can be prepared ahead.
Serves 6-8 (depending on how big you make the biscuits)
1/2 cup shortening
3 cups sifted all-purpose flour
3 1/2 tsp. baking powder
3/4 tsp. salt
1/4 tsp. baking soda
1 tsp. (or more) lemon zest
1 1/2 cups buttermilk (or add 1 TBSP. white vinegar to reg. milk as a substitute)
2 TBSP. melted butter
2 tsp. (or more) sugar
4 cups (or more) strawberries
2 TBSP. lemon juice
sugar, honey or agave syrup
1 cup fresh sweetened whipped cream
A couple hours before serving, wash, hull, and chop strawberries. Toss strawberries with 2 TBSP. sugar (or honey or agave syrup, whichever you prefer) and lemon juice.
Preheat oven to 450 degrees.
Sift together dry ingredients; add lemon zest; cut in shortening; add buttermilk all at once; stir until just blended. Drop dough in 6 even mounds 2″ apart on cookie sheet; flatten slightly; brush with melted butter and sprinkle with sugar.
Bake biscuits at 450 for 12 minutes or until golden brown.
If serving right away, while hot, split cakes and spread with strawberries and whipped cream on bottom half, add top half, and spread with more cream and strawberries.
You can also make this into one big cake. Prepare as above, but spread dough out onto cookie sheet in one layer, leaving 1/2 inch border. Bake at 450 for 20 minutes.
Salud mis amigas!