A summer strawberry shortcake recipe served on a hot buttermilk biscuit.
2 cups sliced strawberries
⅓ to ½ cup sugar
Squeeze of lemon juice
4 biscuits using your favorite biscuit recipe.
In a medium bowl with a lid, toss the strawberries, sugar and lemon juice together. Cover and refrigerate for at least 1 hour.
Make the biscuits according to the recipe.
Slice the biscuits in half, spoon a generous amount of strawberries and the strawberry syrup on the biscuit, top with whipped cream and then put biscuit top back on.