Spring just isn’t spring without fresh strawberry shortcake. It’s my favorite way to eat fresh, in-season strawberries which are so plentiful in the south during the month of May.

Strawberry Shortcake is such a simple dessert made from simple, basic ingredients and I’ve made the process even simpler by baking the biscuit dough in an 8×8-inch pan instead of rolling it out and cutting it with a biscuit cutter. No messy counters when you do it this way. Just mix the dough in a large bowl and transfer it to a greased baking dish. Gently press it and push it with your fingers so that it forms an even layer in the pan.

 
Bake for about 18 minutes.

 
Next, cut it into 4 squares. Cut each square open and fill it with strawberries and whipped cream. So good!
 
The key to really good strawberry shortcake is a tender, moist biscuit. For my biscuit making, I use White Lily Self-Rising Flour. It’s made from soft winter wheat and has a lower protein content than other flours so it produces the most light and tender biscuit crumb.

So perfect for this quintessential spring dessert!

Strawberry Shortcake

2 cups White Lily® Enriched Bleached Self-Rising Flour
1/2 cup granulated sugar, (divided)
1/2 cup butter, (cut into cubes and chilled well)
1/3 cup half-and-half, (plus a little extra for brushing the tops)
1 large egg
3 cups sliced strawberries
1 cup heavy cream
2 tablespoons powdered sugar

Lightly coat an 8×8-inch pan with co...