Strawberry Shortcake

By Meisje

Ingredients

• Biscuits
• 1-3/4 C flour
• 1/2 tsp. salt
• 3 Tbl. baking powder
• 5 Tbl. butter
• 1 C milk
• Chantilly Cream
• 1 C heavy whipping cream, cold
• 3 Tbl. granulated sugar
• Vanilla extract, to taste
• Strawberries
• 1 pt. fresh strawberries
• 1/2 C granulated sugar

Details

Servings 4

Preparation

Step 1

Preheat oven to 425. Sift the dry ingredients together. Cut in butter with a fork until mixture resembles a coarse corn meal. Add milk and mix until just incorporated; do not over mix. Spoon about 2 Tbl. per biscuit onto a greased cookie pan and bake 20-25 minutes until lightly golden. For Chantilly cream: Combine all ingredients and whip until a firm peak is achieved. Reserve in refrigerator. For Strawberries: Thoroughly wash strawberries and drain well. Slice into 1/4-inch thick slices. Toss with desired amount of sugar. This may be done a day ahead of time. Split and place a biscuit on a desert plate. Top generously with strawberries and syrup from strawberries. Top with a dollop of Chantilly cream.