Individual Strawberry Shortcakes by Joan Lunden

By Jgerwin

Ingredients

• 2 C all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• pinch of salt
• 7 TBLS firmly packed brown sugar
• 4 TBLS cold unsalted butter, cut into bits
• 1/2 C plus 1 TBLS buttermilk
• 2 TBLS skim milk
• 1 TBL sugar
• 1 Recipe Macerated Strawberries
• 2 pints strawberries, rinsed, hulled and sliced
• 3/4 tsp vanilla extract
• 1/3 C sugar
• Stir together the strawberries, vanilla and sugar and let stand for 30 minutes before serving

Details

Servings 8

Preparation

Step 1

Make the biscuits: Preheat oven to 425 degrees

In large bowl, whisk together the first 5 ingredients. With a pastry blender or 2 forks, blend in the butter until the mixture resembles coarse meal. With a fork, stir in the buttermilk until the mixture forms a dough. Knead the dough six to eight times on a floured board and drop it in 8 mounds onto a buttered baking sheet. Brush the tops with skim milk, sprinkle with sugar and bake for 15 to 20 minutes, or until golden.

Transfer to a rack to cool. If not serving immediately, cool completely and wrap tightly in plastic wrap. (Biscuits can be made up to 8 hours ahead and warmed in a 300 degree over before serving.

To Serve, Split the biscuits around the middle with a sharp knife. Place bottoms in the center of 8 dessert plates. Top each one with one-eighth of the macerated strawberries and 2-3 TBLS cool whip. Place top of biscuit over.