Strawberry Shortcake With Buttermilk Biscuits

1. 1

   Combine strawberries, 1/2 cup sugar and raspberry preserves in large bowl; toss to coat.

2. 2

   Let stand until syrup forms, tossing occasionally, about 1 hour.

3. 3

   Beat chilled whipping cream, vanilla extract and remaining 3 tablespoons sugar in another large bowl until stiff peaks form.

4. 4

   (Can be made 6 hours ahead.

5. 5

   Cover separately and chill.)

6. 6

   Cut Buttermilk Biscuits in half.

7. 7

   Place each biscuit bottom in shallow bowl.

8. 8

   Top each generously with strawberries and whipped cream.

9. 9

   Cover fruit and cream with biscuit tops.

10. 10

    Dust biscuits with powdered sugar and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.