Strawberry Shortcake

Directions

For Strawberries:

1. Combine the strawberries and sugar in a large bowl, mixing until strawberries are coated with sugar.
2. Cover the mixture tightly and set it aside for 30–60 minutes.

For Shortcake Biscuits:

3. Preheat the oven to 400°F.
4. Whisk together the flour, sugar, baking powder, and salt in a large bowl. Add butter and mix into the dry ingredients with a fork until small crumbs form.
5. Pour in the half and half, mixing until a dough begins coming together. It’s okay if it’s crumbly.
6. Scoop the dough onto a lightly floured surface and pat it down into a ½-inch-thick rectangle. Cut out six biscuits, re-roll the scrap pieces, and cut out two more biscuits.
7. Place the biscuits on a baking sheet and brush the tops with half and half or heavy cream.
8. Bake the biscuits for 16–20 minutes or until they are golden-brown and cooked through. If the biscuits brown too much before cooking completely through, cover them with a piece of foil until done baking.
9. Remove the biscuits from the oven and let them cool.

For Whipped Cream:

10. Whisk together the heavy cream, powdered sugar, and vanilla extract in large bowl using an electric mixer on low speed.
11. Increasing the speed to medium and then high, mixing until stiff peaks form.
12. Chill it in the refrigerator until needed to assemble shortcakes.

For Assembly:

13. Slice the biscuits in half, once cooled.
14. Place the base of a biscuit on a serving plate and put a scoop of strawberries on top of the biscuit base.
15. Place a dollop of whipped cream over the strawberries and top it with the other half of the biscuit.