Spring Entertaining with Kelly Freeland Shenep

Spring is in the air with a feeling that’s both fresh and familiar. It beckons return to slower, more beautiful moments around the table. Textures and layers create interest; florals add a softer touch, and a seasonal charger is sweet + subtle nod to warmer weather.

Eliminate some of the stress and serve something you love. For me, that’s buttermilk biscuits from scratch and strawberry shortcakes for this outdoor fete. Find Kelly’s recipe at invitingarkansas.com.

TIP: Don’t be afraid to mix + match with shapes and colors, naturally create that lush, gathered-from-the-garden feel.

Homemade Strawberry Shortcake

Strawberries + Whipped Cream

• 6-7 cups quartered strawberries
• 1/4 cup + 2 Tablespoons (75g) granulated sugar, divided
• 1 teaspoon pure vanilla extract
• 1 cup (240ml) heavy cream

Buttermilk Biscuits

(Makes 24 (2-inch) biscuits)

Buttermilk (1 ½-2 Cups)

4 Cups Self-Rising Flour for the biscuits, 1 cup for dusting

12 Tablespoons of Butter (8 Tbsp cut into cubes, 4 melted)

½ Cup Cream Cheese, torn into pieces at room temperature

Preheat the oven to 450 degrees

In a large bowl, combine 4 cups of the flour and the 8 tablespoons of cubed butter. Incorporate the butter into the flour, working the dough between your thumb and middle and pointer fingers to “snap” the dough together until the mixture resembles cottage cheese. Add the cream cheese and mix it into the flour with your fingers.

Make a well in the center of your flour mixture. Pour in the buttermilk a little bit at a time, using your hands or a small rubber spatula to mix the flour into the buttermilk until the texture is “wetty,” tacky, and sticky. You may not need all of the buttermilk, or you may even need to use a little more. You want the dough to be wet and messy but not sloppy.

Generously flour a work surface or flexible baking mat. Dump the dough onto your work surface and use your hands or a rolling pin to create a circular shape with the dough that is at least 2” high. Kneading is not necessary-the less you mess with the dough, the better.

Flour a 2-inch biscuit cutter. Start from the edge of the rolled-out dough and cut straight through the dough with the cutter, trying to maximize the number of biscuits cut from this first roll-out.

Roll out the excess dough after the first biscuits are cut, and cut more biscuits.

Place the biscuits on a rimmed baking sheet. (You can line with parchment paper) It doesn’t matter what size pan you use as long as it has a lip or sides and the biscuits are touching.

Brush the tops with the 4 tablespoons of melted butter.

Bake for 16 to 18 minutes, or until the biscuit tops are golden brown, rotating the pan halfway through the baking time.

Assemble strawberries and biscuits in your favorite compote, top with whipped cream, and enjoy!