Ingredients
- 1 quart fresh strawberries
- 1 1/2 cups heavy whipping cream
- 1/2 teaspoon vanilla
- 1/3 cup + 1 tablespoon sugar
- 3 cups flour
- 4 teaspoons baking powder
- 1 1/2 sticks butter, chopped into small chunks and frozen
- 2 eggs
- 3/4 teaspoon salt
- fresh mint leaves for garnish, if desired
Directions
- Preheat oven to 375 and prep a baking sheet with parchment paper.
- Put bowl and beaters (for whipping cream) in the freezer to get cold.
- Wash, hull, and slice strawberries. Put in a bowl, sprinkle with 1 tablespoon sugar and set aside.
- Combine flour, 1/3 cup sugar, baking powder, and salt in food processor. Add cold butter pieces and pulse until mixture becomes coarse and crumbly.
- Whisk together eggs and 1/2 cup cream in a small bowl. Add to food processor and pulse until dough is all wet and combined.
- Divide dough into 8 pieces and shape into discs on parchment paper covered baking sheet.
- Bake biscuits for 20 minutes and cool on a rack.
- Remove bowl and beaters from freezer and whip 1 cup of cream with vanilla until soft peaks form.
- Assemble shortcake: slice biscuits in half, spoon strawberries over bottom half, add whipped cream, put top half on top and garnish with mint. Serve and enjoy!