![](\"https:\/\/sanabaking.snipsglow.com\/wp-content\/uploads\/2024\/06\/Strawberry-Shortcake-\u2014-The-Little-French-Bakery.jpeg\")
\n Strawberry ShortcakesMakes 10-12 Shortcakes1 quart strawberries (more or less depending on your berry consumption!)3\/4 cup confectioners or granulated sugar (divided)1 Tbsp Grand Marnier or Orange Liqueur (optional)1 \u00a0to \u00a01 1\/2 pints heavy whipping cream – very coldClean the berries and slice as desired. \u00a0 Sprinkle with 1\/2 cup sugar and liqueur. \u00a0Gently mix, then cover and allow the mixture to rest for at least one hour. \u00a0 The sugar will help the berries release their juices.For the Shortcakes:4 cups flour6 tsp baking powder1\/2 tsp baking soda1 tsp salt2 Tbsp granulated sugar1\/4 tsp grated\/ground nutmeg2\/3 cup oil1 1\/2 cups milk2 eggsPreheat your oven to 425 degrees F. \u00a0 Make sure oven rack is in the center. \u00a0Line a baking sheet with parchment paper (or grease the baking sheet). \u00a0 In a large bowl combine the dry ingredients. \u00a0Whisk with a fork or whisk to mix completely. \u00a0 In another bowl, whisk together the wet ingredients. \u00a0Add the wet to the dry ingredients. \u00a0Fold together gently being careful not to overmix. \u00a0Using an ice cream scoop or large spoon, dry biscuit dough on to the baking sheet. \u00a0 You should have approximately twelve shortcakes.Place baking sheet in oven. \u00a0 Bake for 10-12 minutes or until the shortcakes are golden brown. \u00a0Pay careful attention that the bottoms to not over bake and become too dark.While the biscuits are baking, add the remaining sugar to the cream. \u00a0Whip the heavy cream to medium\/firm peaks. \u00a0 \u00a0Be sure your whisk or mixer, and cream are very cool.To assemble, slice shortcakes across. \u00a0 Place a dollop of whipped cream on the bottom half. \u00a0Top with sliced berries. \u00a0Add more cream and the top of the shortcake and enjoy!\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"