Strawberry shortcake

I found this recipe in Real Simple magazine, it is a great twist on the traditional strawberry shortcake. I modified it by adding vanilla ice cream and my homemade roasted strawberry buttermilk ice cream instead of regular strawberry ice cream and whipped cream but I am sure it is good both ways!  I also added some strawberry syrup to the top.

3 cups flour
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup + 2 tbsp sugar
3/4 cup (1.5 sticks) cold unsalted butter, cut into 10 pieces
1 tsp lemon zest and juice of the lemon
1 cup whole milk
2 tbsp heavy cream
2 quarts strawberries, hulled and sliced
2 tsp vanilla
1 pint vanilla ice cream (or 1 cup whipped cream)
1 pint strawberry ice cream

To make the biscuits, heat oven to 400 degrees F.  Whisk together the flour, baking powder, baking soda, salt and 1/4 cup of the sugar in a large bowl.  Add the butter and lemon zest.  Blend with a pastry blender or your fingers until crumbly.  Add the milk and stir until just combined.

Drop 8 large mounds of the dough, 1" apart on a baking sheet. Brush with 2 tbsp of the heavy cream and sprinkle with 2 tbsp of sugar.  Bake, rotating the baking sheet halfway through, until golden, 18-20 minutes.  Cool completely. 

Meanwhile, in another bowl, toss the strawberries with the vanilla, lemon juice and remaining 1/4 cup sugar. 

Dollop a scoop of vanilla ice cream (or whipped cream) and a scoop of strawberry ice cream on top of a biscuit. Spoon the strawberries on top. I also added some strawberry syrup over the top (leftover from making the ice cream). Yummmmm......

The leftover biscuits from this recipe are great served warm with jam and butter just on their own.