Simply Superb Strawberry Shortcakes

Instructions

1. Preheat oven to 425°. Place the flour, ¼ cup sugar, baking powder and salt in a food processor; add butter. Pulse until the mixture looks like cornmeal (do not overmix). In a small bowl, whisk egg and 1/3 cup cream. Pour into the food processor; pulse until dough holds together (dough will be soft and slightly sticky).
2. Using a spoon and your hands as needed, form a small biscuit about 3 inches in diameter and ¾ inch thick. Place on a foil-lined baking sheet. Form seven more biscuits and place on baking sheet, about 1 inch apart. Brush remaining cream across the top of each biscuit. Sprinkle with 2 tablespoons sugar. Bake for 12-15 minutes.
3. While biscuits are baking, wash, hull and slice the strawberries into a large bowl. Add the remaining sugar and toss to coat. Cover with plastic wrap. Marinate at room temperature for 30 minutes.
4. For topping, in a small mixing bowl, whip the pint of cream. When cream is almost whipped, add sugar and vanilla; continue whipping until firm. Refrigerate until ready to serve.
5. Remove biscuits from oven. Cool for 10 minutes. Slice biscuits horizontally in half. Spoon strawberries and juice over the bottom halves; place top halves over the berries. Add a dollop of whipped cream.

• Servings : 8
• Ready in : 60 Minutes
• Course : Dessert
• Recipe Type : Recipes