Homemade strawberry shortcake

Ingredients

4 cups strawberries

1/4 cup sugar

1 1/2 cups heavy whipping cream

2 cups all-purpose flour

2 1/2 teaspoons baking powder (use 2 if at high altitude)

1/2 to 2/3 teaspoon salt (use one teaspoon if at high altitude)

1 1/4 cups heavy whipping cream

Preparation

Rinse and quarter the strawberries. Using a potato masher or other tool, partially crush the strawberries. Put them in a bowl with the sugar. Set in fridge.

strawberryshortcake4Preheat the oven to 450 degrees F. Whisk together flour, baking powder and salt. Add 1 1/2 cups heavy whipping cream. Mix with a rubber spatula, wooden spoon or fork until most of the dry ingredients are moistened. Knead until smooth. Divide the dough into eight parts. Shape into 3-inch rounds that are about 3/4-inch thick. Place on a baking sheet with a sheet of parchment paper. Bake for 12 minutes or until slightly browned. Remove from oven and let cool for 15-20 minutes.

Whip the 1 1/4 cups heavy whipping cream until soft peaks form.

To assemble, cut the biscuits in half so there’s a top and bottom. Spoon generous spoonfuls of the strawberry mixture onto the bottom half of the biscuit. Top with a large dollop of whipped cream. Top with the other half biscuit.