Fresh strawberries make the best strawberry shortcakes. But the second most important ingredient? Fisher® Walnut Halves and Pieces! Add the perfect crunch to this sweet, fruity indulgence.
2 cups all-purpose flour
1 teaspoon sugar
1/4 cup ¼ cup finely chopped Fisher® Chef's Naturals Walnut Halves and Pieces
1 tablespoon baking powder
1/2 teaspoon salt
1 stick cold, unsalted butter, cubed
3/4 cup milk
2 pints strawberries, sliced
2 tablespoons sugar
1/4 cup ¼ cup chopped Fisher® Chef's Naturals Walnut Halves and Pieces
1 1/4 cup heavy cream, whipped to soft peaks
Biscuits: Combine first 5 ingredients together in a medium bowl. Cut butter into mixture until it begins to look like cornmeal.
Slowly add milk to the flour mixture. Stir gently with a fork until a ball begins to form then turn out onto a lightly floured surface and knead about 5 times. Roll dough on a lightly floured surface to slightly over ½ inch thick. Cut into circles with a 2 ½-inch biscuit cutter re-rolling remaining dough as needed.
Place biscuits onto cookie sheet lined with parchment paper. Bake at 375°F for 15 minutes or until browned and cooked through. Let cool.
Filling: Toss strawberries with sugar and walnuts and let sit at least 15 minutes.
Split biscuits in half and fill with about 2 tablespoons whipped cream and ¼ cup strawberry and nut mixture.