The easiest strawberry shortcakes from Food52 by Alice Medrich

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Notes about this recipe

  • ricki on July 09, 2018

    Very easy -- the most time-consuming part was waiting for the oven to preheat. Had egg yolks on hand, so used two yolks in place of two tablespoons of heavy cream. That worked well. The batter is unsweetened, just like Granny's recipe, and a good sprinkling of sugar on top adds a nice crunchy contrast. The only complaints were about the size. Next time we'll make 5 or 6 biscuits, rather than 8, from this recipe.

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