Perini Ranch Strawberry Shortcake

Who: Chef Tom Perini

Instagram: @PeriniRanch

Chef Perini’s Guest-Worthy Recipe: Perini Ranch Strawberry Shortcake

Why? “The combination of flaky biscuit and fresh strawberries — made with my great-grandmother’s recipe — you can’t beat it! It’s perfect for summer entertaining and always a crowd pleaser. Everyone needs a simple but delicious go-to, and this is ours.”

INGREDIENTS:

For the Strawberry Shortcake:

2 lbs fresh, ripe strawberries

1/2 c sugar

8 buttermilk biscuits, sweetened to taste

1 c heavy cream

For the Buttermilk Biscuits:

2 c flour

2 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

3 Tbsp vegetable shortening

1 c buttermilk

DIRECTIONS:

For the Strawberry Shortcake: Remove the tops from the strawberries and cut in half. Sprinkle with the sugar and let sit at room temperature until they begin to juice. Put the strawberries and juice in a saucepan, and over very low heat, warm thoroughly until the juice begins to thicken.

Split the biscuits and scoop strawberries onto biscuit bottoms.

Replace top and cover with another spoonful of strawberries.

Top with heavy cream. Serve and enjoy.

Have a little extra time? You can easily take this dessert to the next level with Perini Ranch’s homemade biscuits. They’re delicious and simple to make.

For the Buttermilk Biscuits:

Combine dry ingredients. Add the shortening and mix well with the back of a mixing spoon. Add the buttermilk and mix thoroughly. Roll out dough on a flour board to a 1/2-inch thickness. Cut into rounds and place on an ungreased baking sheet. Bake at 450 °F for about 10 minutes, or until browned.