6 Dessert buttermilk biscuits
1 qt Fresh berries*
1/4 c Sugar; (to 1/3 cup,
-depending on berries)
1 ts Lemon juice
1 c Cold whipping cream
1 tb Superfine or confectioners’
1/2 ts Vanilla
1 pn Salt
* If using strawberries, hull and slice
Split the biscuits and place the bottoms on six dessert plates. Reserve the
In a bowl, combine the berries, sugar to taste and lemon juice. Toss.
In a second bowl, whip the cream until soft peaks form. Add the sugar,
vanilla and salt and whip until well combined.
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Spoon berries over the biscuit halves. Cover generously with whipped cream,
then replace the tops. Spoon any extra berries around the shortcake.
Published in Chicago Tribune Magazine 5/3/98