STRAWBERRY SHORTCAKEEEEE

... or strawberry biscuit cake? This is one of those simple things mom just throws together...

BISCUITS: (for a more full explanation see my mom's biscuit recipe and add sugar)
1 stick of butter
~ 4-5 c self rising flour
~ 1/2 c of milk
~ 1 tbs baking soda
~ 1/2c sugar

*Cut butter into flour
*Stir in baking soda and sugar
*Using a fork to stir, pour in milk about 1 tbs at a time until dough is sticky, but mixed
*Drop dough onto an unbuttered cookie sheet using a fork and your finger in 1/4 -1/2 cup sized lumps
*Bake at 425 degrees for 7-13 minutes, or until they start to brown
*After cooling, cut biscuits in half for assembly



STRAWBERRY SAUCE:
My favorite part of this cake is when the strawberry/sugar juice soaks the biscuit...
~1 package (+/-) strawberries
~1 c sugar

*Slice strawberries into a bowl after washing and de-stemming
*Sprinkle sugar generously over the strawberries
*Cover bowl and let them sit at room temperature for a few hours
**A sugary juice will form that the strawberries will float in



TOPPING
To stay true to the blog title, here is how to make whipped cream. But I really love this with cool whip, my mom loves it with redi whip, and others with vanilla icecream... especially if you serve it while the biscuits are hot!
~ 1 small carton whipping cream (heavy cream should work, too)
~ 1/4 c white sugar

*Either in a mixer on the whipping setting, in a sealed mason jar, or in a bowl with a whisk, add sugar and cream
*Shake, stir, or WHIP THE CREAM!
*It will go from a liquid, to a froth, and suddenly to a whipped substance
*when its light and fluffy its ready!
*but DON'T KEEP GOING at this point, it will quickly separate into buttermilk and butter (in which case see my butter recipe)

Assemble and enjoy!