Strawberry Shortcakes

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Typically when Mama made strawberry shortcake, she used slices of pound cake topped with whipped cream and fresh berries. This recipe calls for split flaky cream biscuits instead. The cream biscuits are special on their own, so if you have any left over from the shortcakes, try toasting them the next morning for breakfast.

Ingredients:

1 2/3 cups all-purpose flour, plus additional for dusting
3 1/2 tablespoons granulated sugar
1 1/2 tablespoons baking powder
1/8 teaspoon salt
6 tablespoons cold, unsalted butter, cut into 1/2-inch cubes
2/3 cup heavy cream, plus additional for brushing
Raw sugar for sprinkling
2 pints strawberries, hulled and sliced
3 tablespoons raw sugar
Sweetened whipped cream

Instructions:

For the biscuits, in a food processor or large bowl, pulse or whisk together flour, granulated sugar, baking powder, and salt. Pulse or cut in the butter until the mixture resembles coarse crumbs. Pulse or stir in the 2/3 cup heavy cream until the mixture just comes together. Turn the dough onto a lightly floured surface and pat into a 1-inch-thick round. Wrap in plastic wrap and refrigerate for 1 hour.

Preheat oven to 350°F. Line a baking sheet with parchment paper. Using a 3-inch round cookie cutter, cut out 8 rounds from chilled dough. Place rounds on the prepared baking sheet. Brush with cream and sprinkle with the raw sugar. Bake for 20 to 25 minutes or until golden brown. Transfer the biscuits to a wire rack to cool.

While the biscuits bake, in a large bowl, toss the strawberries with the 3 tablespoons raw sugar. Let strawberries stand at least 20 minutes. To serve, split the biscuits and top with strawberries and whipped cream.

Servings: 8
Prep Time:
Cook Time:
Difficulty: Easy

from The Deen Bros. Y'all Come Eat

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