Grandma Piper’s Strawberry Shortcake 🍓 recipe
This is a re-written version of my grandma’s recipe. I inhaled this as a kid.
It’s basically a really massive “drop” biscuit that you then slice in to portions and drown in strawberries + milk. It is one of the quickest and easiest things to make, a must between May and June.
You can use oat milk instead, just try to use something as similar to whole milk in consistency as you can find. The smaller the strawberries, the sweeter they are. A sturdy straw works fantastically as a strawberry core-er.
Also, you can make this ahead of time, but it’s really best enjoyed the same day you make it. The crispy bits of the cake go a little soft after the first day, and the strawberries, while still delicious, start to look a little sad and anemic. It’ll still taste good, but I recommend re-warming a slice of cake if you’re having it the next day or so.
One final thought: This makes quite a lot of cake + strawberries… Might be worth halving this recipe if you’re not serving many people.
As my grandma wrote in her recipe book (she was confident about this recipe, and she wasn’t often wrong): “MMMM good!”