So, get this:

Warm Sweet Cream Biscuits… 

Fresh Whipped Cream with hints of Vanilla…

Strawberries in a sugary Grand Marnier sauce…

If that doesn’t grab your attention… check this out:

When it comes to food, pictures ALWAYS speak louder than words!

Now here’s the thing. I love (like really REALLY love) Strawberries. But when I think of Strawberry Shortcakes… I thought of those icky store bought spongy mini cakes (BLEH) or storebought angel food cake (better but still nothing to write home about) topped with strawberries and spray canned whipped cream. I’ve just never really been a fan!

Then I came across a post on Old Fashioned Strawberry Shortcakes on one of my favorite food site: The Kitchn… and I was immediately intrigued! I HAD to make those daggum Cream biscuits. So. I. Did.

The result? AMAZING.

I will no longer think of Strawberry Short Cakes in a negative light because THESE, my friends, are what Strawberry Shortcakes were MEANT to be.

Don’t play yourself… jump on it and make these!

In case you missed them: Annivesary Post and our Video Q & A

Print Save

Strawberry Shortcakes with a "Kick"

Yield: 10 Shortcakes

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Old Fashioned sweet cream biscuits topped with whipped cream and strawberries tossed in sugared Grand Marnier sauce...

Ingredients:

Cream Biscuits (aka Shortcakes):
4 cups all-purpose flour
1/3 cup sugar
2 tablespoons baking powder
1 teaspoon salt
1 1/2 sticks cold unsalted butter, cut into small pieces
1 1/2 cups heavy cream (plus additional for glazing)
2 tablespoons coarse raw sugar

For the Strawberries:
32 ounces strawberries, rinsed hulled and sliced
3-4 tablespoons of Grand Marnier (Orange Liqueur)
1-2 tablespoons of Sugar

For the Whipped Cream:
16 ounces heavy whipping cream
1/3-1/2 cup powdered sugar
1/2-1 teaspoon vanilla extract

Directions:

Cream Biscuits (aka Shortcakes):
Preheat oven to 425°. Line two baking sheets with parchment paper. In the base of a food processor, add the flour, sugar, baking powder, and salt. Pulse until combined. NOTE: Yoy may stir this in a bowl by hand if desired.

A few at a time, add the cold butter pieces and to the processor and pulse until the butter is JUST cut into the flour (will be pretty lumpy but thats okay... it will combine when you add the wet ingredients). Note: Use a pastry cutter if doing this by hand.

A little at a time, add the cream and vanilla and pulse a sticky/sandy-looking dough is formed. Turn dough out onto a dry, clean work surface. Touching the dough as little as possible, press the dough into a mound (it'll be sticky and barely holding together). Roll dough to roughy 1" thick and cut with a biscuit cutter (or other round object like a glass). Push scraps the center, re-roll, and repeat until you've used up all of the dough.

Place biscuits on the prepared baking sheets, brush lightly with additional cream and sprinkle a generous amount of the Raw sugar on top of each one.

Bake for 15 to 20 minutes, until lightly golden. Allow to cool on wire rack (yah, I have ZERO self control and burned my face off eating this straight out of the oven! hah).

For the Strawberries:
Place sliced strawberries in a bowl and add sugar and Grand Marnier to taste. Toss and allow to sit for 15-20 minutes so the natural juices come out of the berries!

For the Whipped Cream:
Beat cold cream until stiff peaks form. Add powdered sugar to desired sweetness and vanilla extract (a little goes a long way). Beat for another few seconds until combined.

To Assemble:
Cut the bicuits in half (horizontally). Place bottom half of biscuit in desired serving dish. Top with a dallop of whipped cream, a heafty scoop of berries, and place top half of biscuit on top. Garnish with additional whipped cream and sprig of mint if desired. DEVOUR!

NOTE: You can substitute an additional tablespoon of sugar for the Grand Marnier for an alcohol-free version.

Sweet Cream Biscuits from: The Kitchn