Homemade Strawberry Shortcake (With Cream Biscuits)
INGREDIENTS:
Biscuits
2 cups all-purpose flour
4 tablespoons granulated sugar
2½ teaspoons baking powder
½ teaspoon salt
1½ cups heavy cream cold
4½ teaspoons granulated sugar for topping
Strawberries:
3 cups chopped strawberries
1 tablespoon granulated sugar
1 teaspoon vanilla extract
Whipped Cream
1½ cups heavy whipping cream cold
¼ cup powdered sugar
1 teaspoon vanilla extract
DIRECTIONS:
Preheat the oven to 450°F and line a baking sheet with parchment paper and set aside.
In a large bowl, whisk together the flour, 4 tablespoons sugar, baking powder, and salt.
Add in the cream and stir with a rubber spatula just until combined.
Use a large cookie scoop or ¼ cup measuring cup to portion out the dough and drop onto the parchment lined baking sheet.
Use the bottom of a glass or fingers to gently press the top of the dough down to make a round biscuit shape.
Sprinkle the top of each biscuit with ½ teaspoon of granulated sugar.
Bake for 12 to 15 minutes or until lightly browned.
Meanwhile, prepare the strawberries by chopping and adding them to a bowl with granulated sugar and vanilla. Let sit while the biscuits cook and cool.
Then prepare the whipped cream in a separate, large bowl, by beating together the heavy cream, powdered sugar, and vanilla until soft peaks form.
When ready to serve, slice a shortcake in half and top with whipped cream and strawberries.