Strawberry Shortcake

1. 1

   STEP 1

2. 2

   Preheat oven to 375 degrees. In a medium bowl, toss strawberries with 3/4 cup sugar; let sit to bring out their juices.

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   STEP 2

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   In a food processor, pulse flour, baking powder, 1/2 cup sugar, and the salt until combined. Add butter, and pulse until mixture resembles coarse meal but with some pea-size bits of butter remaining, 10 to 12 times. In a medium bowl, whisk together 1/2 cup cream and the eggs; pour over flour mixture, and pulse until some large clumps begin to form, 25 to 30 times.

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   STEP 3

6. 6

   Using a half-cup measuring cup, gently pack dough, invert, and then tap out onto a baking sheet. Repeat to form 8 biscuits. Bake until lightly golden, about 20 minutes. Transfer to a rack to cool, about 15 minutes.

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   STEP 4

8. 8

   Beat remaining 1 1/2 cups cream and 2 tablespoons sugar with the vanilla until soft peaks form.

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   STEP 5

10. 10

    Slice biscuits in half horizontally. Spoon strawberries and their liquid over bottom halves. Spoon whipped cream on strawberries, and replace top halves of biscuits.

* Per serving · 4 servings · Values may vary.

No additional tips available.