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Strawberry Shortcake

1 ½ pounds strawberries, stemmed and sliced
3 Tbsp. sugar
1 ½ cups flour
1 ½ tsp. baking powder
2 Tbsp. sugar
½ tsp. salt
1 ¼ cup heavy cream

For whipped cream
1 cup heavy cream
2 Tbsp. powdered sugar
1 tsp. vanilla

Combine strawberries and sugar in a bowl. Set aside at room temperature.
To make biscuits, preheat oven to 425 degrees and grease or line a baking sheet with parchment paper. Whisk together flour, baking powder, sugar and salt. Add heavy cream, ½ cup at a time, (last addition will be ¼ cup) mixing after each addition. Divide dough into six portions and place on prepared baking sheet. Bake until golden brown, 13-15 minutes.
To serve, whip cream with sugar and vanilla until mixture forms firm peaks. Cut each biscuit in half; add ½ cup strawberries and a dollop of whipped cream. Top with remaining biscuit half and more whipped cream. Makes 6 servings.