¾cup1 + ½ sticks unsalted butter, very cold, cut into small pieces
1cupheavy cream plus more for brushing biscuits
Coarse sugar for sprinkling on shortcakes
2cupsheavy whipping cream
2tablespoonsgranulated sugar
1teaspoonclear vanilla extract
Instructions
Prepare strawberries
Clean and slice strawberries and add to large bowl
Sprinkle with sugar
Cover and place in refrigerator
For the shortcakes
Preheat oven to 400 degrees and prepare baking sheet with parchment paper or silicone mat
In a food processor, add flour, baking powder, salt and sugar ** see notes
Pulse until well combined
Add butter and mix until butter is broken and mixture is coarse
Pour milk on top of flour mixture and mix just until the dough begins to form a ball
Remove dough onto lightly floured surface
Form dough into large disk
Roll dough out slowly until about 1 inch thick
Use a floured biscuit cutter to cut circles
Lightly brush with extra heavy cream or buttermilk
Sprinkle with coarse sugar
Place close together on prepared baking sheet
Bake for 15-20 minutes or until golden brown
Remove from oven onto wire rack and cool
Prepare whipped topping while shortcakes are cookingMix cold heavy cream, sugar and vanilla with an electric mixer fitted with a whisk until stiff peaks form, about 10 minutes
To Serve
Slice biscuits in half
Top bottom with whipping cream and strawberries
Add top of cake, plus more whipping cream and strawberries
Notes
Food Processor: You can also use a pastry cutter or fork to cut butter into flour mixture