Strawberry Shortcake

Ingredients: (Makes 4)

FOR THE BISCUITS:

• 1 cups all-purpose flour
• 1½ tablespoons granulated sugar
• ½ tablespoons baking powder
• 2 tablespoons cold salted butter, cubed
• ½ cup milk
• A pinch of salt

FOR THE MACERATED STRAWBERRIES:

• ½ pint strawberries, sliced
• 1 tablespoon granulated sugar

FOR THE SWEETENED WHIPPED CREAM:

• ½ cup heavy cream
• 2 tablespoons sugar
• ¼ tsp vanilla extract

Directions:

1. Preheat oven to 425F and line a baking sheet with parchment paper.
2. In a large bowl, combine flour, sugar, salt and baking powder. Cut in butter until mixture resembles coarse crumbs.
3. Gradually stir in milk until a soft dough forms.
4. Drop the dough by heaping tablespoonfuls into four mounds onto the prepared baking sheet.
5. Bake at 425° for 12-15 minutes or until lightly browned.
6. While the biscuits are in the oven, stir together strawberries and sugar in a medium bowl. Let stand at room temperature until juices are released.
7. Using an electric mixer, beat the cream, sugar and vanilla until soft peaks form.
8. Split biscuits in half horizontally. Spoon on some strawberries, a dollop of whipped cream, top with the other biscuit half. Garnish with more whipped cream and a strawberry, if desired.