Scrumptious Saturday: Strawberry Shortcakes

This post is completely overdue and for that, I apologize!  Life has been incredibly hectic for the past few weeks - hubby has been teaching his kids film class in addition to his regular job and I've been spending too much time at my job, too!  Hopefully, you will all forgive my tardiness and enjoy one of my latest baking adventures :)

Since my hubby hasn't been home much lately, I was a bit bored and got struck by the baking bug..noticing the half full tub of organic strawberries that would surely go bad quickly if I didn't put them to good use, I decided that strawberry shortcake would be the perfect remedy for my sweet tooth.  

The biscuit recipe was pretty straightforward.  I have to admit, I searched around the Internet for quite awhile to find a recipe; all I had was milk as my liquid ingredient, and most of the recipes I found called for buttermilk.  The recipe I settled on can be found here, at Chef In You.  As a side note, I didn't have whole milk, only 2%, but I think everything turned out just fine.  And one really cool thing I found out from this website: when you're making dough and have to cut in butter, the butter can be grated into the dry ingredients and worked in with a whisk.  I did it that way to save myself from having to break out the big guns (aka. my Kitchenaid mixer)..maybe I'm just lazy..

I was finally able to put the beautiful round biscuit cutters my husband bought me to good use.  He gave me a whole set, with 8 or 9 cutters, from small to large, and I don't get to use them a whole lot.  I used the scalloped edge just to mix things up a bit (ok, I think the biscuits are a little prettier that way).

Fresh out of the oven and looking delicious!  

Brushing the tops with egg white and sprinkling with sugar before baking adds a special little touch, as well as a delicate sweetness when you bite into the biscuit.

Now onto my strawberries - I had a half container of lovely organic strawberries waiting for me in the fridge.  I also had some nectarines that were starting to get soft.  So I cut up the fruit, mashed it a little bit, and sprinkled sugar over the top.  The fruit sat for about 45 minutes before I served it over the shortcakes, enough time for the fruit to begin to soften and produce a lovely fruity liquid.

The Finished Product!!!

Don't you wish you had some???