Holiday Weekend: Dessert Time

So, maybe you forgot. Or maybe you didn't. But, this weekend is a holiday weekend. That means a 3-day weekend. Get ready for 4th of July, fireworks, and delicious food and desserts! 

The weekends are where the magic really happens. Weekends are like summer vacation. Like that last day of school you just couldn't wait for. We're not a total losers, we still have fun during the week. We just really like our weekends. 

This weekend Brandon and I have a 4th of July get-together on Sunday to attend, and this is what I'll be making. I've made this recipe before, and it's easy peasy. 

What are your plans for this weekend?  

Strawberry Shortcakes

What you'll need:

1 1/2 pounds (about 6 cups) fresh strawberries

1/4 cup plus 1/3 cup plus 1 tablespoon sugar

2 1/2 cups all-purpose flour (spooned and leveled), plus more for dusting

1/2 cup (1 stick) cold unsalted butter, cut into small pieces

2 1/2 teaspoons baking powder

1 teaspoon salt

1 cup milk

Whipped Cream

Directions:
Preheat oven to 425 degrees. Make the sweetened strawberries: Hull and quarter strawberries; toss in a medium bowl with 1/4 cup sugar. Let stand until syrupy, tossing occasionally, at least 20 minutes (and up to 1 day, covered and refrigerated).

In a food processor, combine flour, butter, 1/3 cup sugar, baking powder, and salt; process until mixture resembles coarse meal. Add milk; pulse just until moistened, 4 or 5 times. Do not over-process.

Turn out dough onto a lightly floured surface; with floured hands,gently pat dough into a 4-by-8-inch rectangle. Dust a large knife with flour; cut dough into 8 squares. Transfer to a baking sheet; sprinkle with 1 tablespoon sugar. Bake until golden, 25 to 30 minutes; cool on baking sheet.

To serve, split biscuits with a serrated knife; layer with berries and whipped cream.

Thank you from the bottom of my heart 

for all your wonderful advice on yesterday's post. 

Means the world.