I have a lot of memories as a child going to different types of you-pick farms, but my favorite farms to visit were the strawberry farms. Nothing was better to me than picking a few berries for the basket, and slipping a few in my mouth. It was like an endless strawberry buffet. When we got home, my mother and I would make strawberry preserves, strawberry shortcake, and even freeze some for different recipes.
I always looked forward to the strawberry shortcake the most. We had it all types of ways, with pound cake, angel food cake and even those pre-packaged formed sponge cakes in the produce isle. But my favorite way to have strawberry shortcake is with buttermilk biscuits. I use frozen, pre-made buttermilk biscuits to make things a little quicker. Then I simply cut up the strawberries and add a little sugar. I like to make my berries a little boozy by adding some liquor or wine. Today, I’m adding a little homemade wine, a shot or two, just to add a little more flavor. I’ll let the berries sit, covered, in the refrigerator for about 2 – 3 hours. Then I whip up some fresh cream with a bit of sugar and put the shortcakes together. It couldn’t be any easier.
I also made a quick video for this recipe you can find here on The Family Kitchen.