This creates pockets of air, yielding a soft and fluffy biscuit. The steam from the melting butter expands between the layers of dough. Cold butter creates steam as it melts in a hot oven.
Backpocket strawberry shortcat how to#
I’ve been struggling to find a good recipe that didn’t use a lot of butter, heavy cream or eggs and I’m so happy I came across this! Thank you, thank you!” – Julie How to make strawberry shortcake: It wasn’t overly sweet which made it the perfect canvas for the strawberries & cream. “Perfection! The biscuit exterior was crispy and the inside soft and airy. Will definitely make this from now on….thank you!” – Pam I ran out so I chose this recipe because it looked simple. “These were SUPER good! I make Strawberry Shortcake a lot, but always with Bisquick. It only takes seconds to assemble yet it’s so gorgeous to present and serve.
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You simply layer the biscuits with strawberries and whipped cream. It’s simple to assemble and beautiful to serve.The sweetened whipped cream adds a cool and creamy touch to the overall dessert. The fresh strawberries are made sweeter and juicier by marinating them in sugar for 30 minutes. There is lemon zest added to the biscuits which brightens up the flavor of the pastry. There is no rolling or cutting the dough. The biscuits are made in one bowl and then you just drop the batter by spoonfuls onto your baking sheet. It’s also feminine and pretty, just like mom. It’s perfectly suited for brunch or served with your afternoon tea.
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With Mother’s Day coming up, the first thing that comes to my mind is classic strawberry shortcake. This charming little treat is so simple to make, yet elegant to serve, which makes it a perfect finish to any meal. This homemade strawberry shortcake recipe consists of a golden flaky biscuit piled high with macerated strawberries and sweetened whipped cream.