Strawberry Shortcake Buttermilk Biscuits

By ambpp

(Epicurious)

May cut down sugar; see separate BM biscuit recipe or use pre-made.

Ingredients

• 2 1-pound baskets strawberries, hulled, halved (or quartered if very large; about 7 cups)
• 1/2 cup plus 3 tablespoons sugar
• 2 tablespoons raspberry preserves
• 1 cup chilled whipping cream
• 1/4 cup sour cream ALTERNATE
• 1 teaspoon vanilla extract
• Buttermilk Biscuits
• Powdered sugar

Preparation

Step 1

Combine strawberries, 1/2 cup sugar and raspberry preserves in large bowl; toss to coat. Let stand until syrup forms, tossing occasionally, about 1 hour.

Beat chilled whipping cream, vanilla extract and remaining 3 tablespoons sugar in another large bowl until stiff peaks form. (Can be made 6 hours ahead. Cover separately and chill.)

ALTERNATE: for whipped cream:
1 cup chilled heavy cream
1/4 cup sour cream
1 1/2 to 2 tablespoons confectioners sugar (to taste)

Cut Buttermilk Biscuits in half. Place each biscuit bottom in shallow bowl. Top each generously with strawberries and whipped cream. Cover fruit and cream with biscuit tops. Dust biscuits with powdered sugar and serve.