A summer dessert with a little bit more work. I find more joy in making things from scratch than I do from opening a container. So if you don’t mind a little work then you will love this dessert.

* NOTE * The jam needs to sit for at least 12 hours/or over night in the fridge to set.

Ingredients:

One batch of scratch made biscuits. (recipe found here)
4 Cups of strawberries mashed - tops removed
1/4 Lemon Juice
2-3 Cups of sugar + 2 Tablespoons
2 Cups heavy whipping cream
1 Tablespoon vanilla extract
Sliced strawberries for added garnish

JAM:

Place 4 cups of mashed strawberries in a sauce pot. You want a good sturdy pot.
Add 2-3 cups of sugar and 1/4 lemon juice. I used 2 cups of sugar. The more sugar you use the thicker (and sweeter) your jam will be. Mine was a bit on the runny side - which made it perfect for shortcake!
Stir over low heat until sugar is dissolved.
Increase heat to high and bring to a boil.
Stir often being sure the mixture doesn’t stick to the bottom of the pot and burn. Watch for bubbles and trapped air as this can send the jam flying and burn a pinky or two. The mixture will reduce down and once it reaches 220 degrees the jam should be ready to remove from the heat. The jam is ready to cool when you can run your finger across the back of your spoon and your line remains.
Transfer jam into sterile jars and top with lids. Or you can place in a tempered glass bowl with an airtight lid. Allow to cool on the counter until you can safely handle the container (it’s not to hot).
Place in fridge to set. Overnight is preferred.

Whipped Cream:

Place a mixing bowl and metal whisk/s into freezer for 20 minutes.
Take your mixing bowl and whisk/s out of the freezer after 20 minutes and pour sugar, whipping cream, and vanilla into the bowl.
Whisk on high speed until stiff peaks form. Stiff peaks = you can lift whisk out of the bowl and peaks will remain lifted in the air from the mixture as you do.
Scoop into a bowl and refrigerate until ready to use.

Assembly:

Slice biscuit in half. Place the bottom of the biscuit in serving bowl.
Scoop jam onto bottom of the biscuit. Measure that with your spirit. Some folks may receive more than others, I totally get it.
Place some fresh sliced strawberries on top of the jam.
Place a dollop or two, or three, again measure with your spirit, of whipped cream on top the sliced strawberries and jam.
Place the top of the biscuit on top of the whipped cream.
You can serve as is or add more jam and whipped cream to the top.
Repeat for the rest of your biscuits.

Use any left over jam on your sourdough bread and left over whipped cream in your morning coffee. Enjoy.

Strawberry Shortcake with biscuits and jam!