Strawberry Shortcake

What do you get when you mixed sliced strawberries, homemade whipped cream and a giant biscuit/scone? An awesome, easy strawberry shortcake, sure to please everyone. 

Strawberry Shortcake:

3 pints of strawberries, sliced

1/2 cup sugar

Mix together and set aside. 

Biscuit:

2 1/4 cups AP flour

2 1/2 teaspoons baking powder

1/4 cup sugar

1/4 teaspoon salt

1/2 cup butter

1 egg

2/3 cup of half and half or milk

1 teaspoon of vanilla

Combine all of the dry ingredients. Add the butter. Use a pastry cutter or two knifes to cut in the butter until it resembles coarse crumbs. Make a well in the middle pour in the wet ingredients. Stir just until combined. 

If using a food processor add all the dry ingredients. Pulse until combined. Add the butter. Pulse 10 times or until the it resembles course crumbs. Add the wet ingredients. pulse until just combined. 

Spread the batter into an 8 inch cake pan. Brush 1 tablespoon of melted butter on top and sprinkle a hand full of raw or regular sugar on top. Bake 425 degrees for 15 to 20 minutes or until it is golden brown. Let it cool. 

Whipped Cream: 

2 cup heavy whipping cream

1/4 cup powdered sugar

1 tsp vanilla

Whip until stiff peaks. 

Assembly: Cut the biscuit in half. Top with whipped cream reserving a little to put on top. top with half the strawberries. Replace top top of biscuit. Add rest of strawberries. Pour the left over juices from the strawberries over the top. Top with leftover whipped cream. 

Hints: 

1. You can use pre-made whipped cream if you would like to save time. 

2. If you would like to make individual portions, once you make the biscuit dough use a biscuit or round cutter to cut out individual biscuits. Bake and assemble the same way.