3-2-1 Hidden Ice Cream Strawberry Shortcakes

1. 1

   In a medium bowl, toss the strawberries with the sugar.

2. 2

   Let stand at room temperature, stirring, until very juicy, 3 hours.

3. 3

   Meanwhile, thaw the ice cream in the refrigerator until soft, about 1 hour.

4. 4

   Spoon the ice cream into a large bowl.

5. 5

   Preheat the oven to 450.

6. 6

   In a food processor, pulse the flour and butter until the mixture resembles coarse meal; stir into the ice cream with a wooden spoon until incorporated.

7. 7

   Using your hands, gently knead the dough until it starts to clump together.

8. 8

   Drop clumps of the dough into a 9-by-13-inch metal baking pan in an even layer.

9. 9

   Bake for 20 minutes, until golden on top.

10. 10

    Let cool slightly, then cut into 12 squares.

11. 11

    Meanwhile, in a medium bowl, whip the heavy cream and honey until soft peaks form.

12. 12

    Serve the shortcakes with the macerated strawberries and whipped cream.

* Per serving · 4 servings · Values may vary.

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