45 minutes
A classic dessert featuring fresh strawberries, sweet whipped cream, and tender cream biscuits.
Strawberries, hulled and sliced
cups
Sugar, granulated
tablespoons
Heavy Cream, cold
cups
teaspoons
Cream Biscuits, baked
each
Powdered Sugar, for dusting
optional
1. Prepare Strawberries
Hull and slice 4 cups of fresh strawberries. Place them in a bowl and gently mix with ¼ cup of sugar until the sugar is well distributed. Set aside the mixture.
2. Make Strawberry Puree
Take 1/4 of the strawberry mixture and purée it using a blender or food processor. Stir the puréed strawberries back into the rest of the sliced strawberries. Let this mixture sit for 15 minutes to allow the flavors to meld and the strawberries to soften slightly.
3. Whip Cream
Pour 1 cup of heavy cream into a mixing bowl. Add in ½ teaspoon of vanilla extract and 1 tablespoon of sugar. Whip the cream until it forms soft peaks.
4. Assemble Shortcakes
Slice each cream biscuit in half using a serrated knife. Place a spoonful of the strawberry mixture on the bottom half of each biscuit, add a dollop of whipped cream, and then gently place the other half of the biscuit on top.
5. Dust with Powdered Sugar
Optionally, dust the assembled shortcakes with powdered sugar using a sifter or fine mesh strainer. Serve immediately.
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