Instructions

Cook your strawberries

In a large pot, combine your strawberries, sugar, and orange zest. Cook over low heat for 20-25 minutes, until tender and juicy. Allow to cool completely while you make your biscuits.

Make your biscuits

In a large bowl, whisk together flour, sugar, and salt. Work the butter in using a pastry cutter until it becomes the size of small peas. Stir in the buttermilk until everything begins to comes together, but do not over mix.

Place the dough onto a well-floured surface and pat it into a rectangle that is ¾” thick. Cut the biscuits with a round 2″ cutter, dipping it into flour between each cut to reduce sticking. Re-roll the scraps and pat the dough until it’s ¾” thick and repeat the cutting process. Repeat a until little to no dough remains.

Place the biscuits on two to three silpat-lined baking sheets, leaving an inch between each biscuit. Place into the freezer for 15 minutes.

While freezing, preheat the oven to 425°F.

Once chilled, bake the biscuits for 15 minutes, until they’re light golden brown. Allow to cool completely before assembling your shortcake.

Assemble the shortcake

In a standing mixer fitted with a whisk attachment, whip the cream, sugar, and vanilla extract until stiff peaks form. 

Layer biscuits, whipped cream, and roasted strawberries on a large serving tray. It will be messy, but this is part of the fun in it! Optionally top with edible budding flowers 🙂