Ingredients
2cupsflour
¼cupsugar,divided
1tbspbaking powder
½tspsalt
¼cupbutter,cold, cut into small cubes
1cupwhole milk
¼cupsugar crystals
24ozstrawberries,(2 pints), hulled and sliced
2cupsheavy whipping cream
2tspvanilla extract
2tbsppowdered sugar
Preparation
Preheat the oven to 425 degrees F.
Add the flour, 2 tablespoons of sugar, baking powder, salt, and butter into a food processor, then pulse until the butter is in pea-sized crumbles. Add in the milk, pulsing until the dough comes together.
Using a cookie scoop, add the shortcake dough onto a silicone baking mat on a sheet pan, then sprinkle each dough mound with ½ tablespoon of sugar crystals.
Bake for 12 to 15 minutes.
Add the remaining 2 tablespoons of sugar to the bowl with the strawberries, then stir together.
In a medium sized bowl, add the heavy cream, and beat with a hand mixer or in a stand mixer until soft peaks form.
Add in the vanilla extract and powdered sugar, then whip for an additional 15 to 20 seconds until stiff peaks form.
Once the biscuits are cooled, split them in half, top with strawberries and whipped cream, then top with the biscuit top. Serve, and enjoy!
