Strawberry Shortcake

• 2 cups all purpose flour
• 1/4 cup granulated sugar, plus more for sprinkling
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 1 cup heavy cream, plus more for brushing
• 4 cups fresh strawberries, hulled and sliced
• 2 tablespoons sugar for strawberries
• 2 cups whipped cream

Instructions

1. 1

   Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. 2

   In a large bowl, whisk together flour, 1/4 cup sugar, baking powder, and salt.

3. 3

   Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.

4. 4

   Stir in 1 cup heavy cream just until a soft dough forms. Do not overmix.

5. 5

   Drop dough by large spoonfuls onto the prepared baking sheet (makes about 6 biscuits). Brush tops with a little cream and sprinkle with sugar.

6. 6

   Bake for 15-20 minutes until golden brown. Transfer to a wire rack to cool completely.

7. 7

   In a medium bowl, toss sliced strawberries with 2 tablespoons sugar. Let stand for 20 minutes to release juices.

8. 8

   Split cooled biscuits in half horizontally. Spoon berries and juice onto the bottom halves, top with whipped cream, and cover with the biscuit tops.