With all the ingredients of a Strawberry Shortcake, this recipe gives you a very portable alternative!
Author:Adapted from Martha Stewart by The Wilderness Wife
2 cups strawberries cut into 1/4-inch chunks
1 teaspoon fresh lemon juice
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Preheat oven to 375 degrees F.
Combine strawberries and lemon juice in bowl.
Sift together flour and baking powder.
Add sugar to dry ingredients and thoroughly mix with wire whisk.
Using a pastry cutter, cut butter into dry ingredients until mixture resembles course crumbs.
Stir in cream till dough starts to come together, then gently add strawberries. Be careful not to over-mix or strawberries can become mushy. You want the strawberries to remain chunky.
Drop by the tablespoonful onto a cookie sheet lined with parchment paper. Be sure to use parchment paper. It will make the clean up easier, as the sugary fruit will scorch and stick to the cookie sheet if it comes in direct contact with it.