Classic Strawberry Shortcake Delight

Preparing the Biscuits

Begin by preheating your oven to 425°F (220°C). In a large bowl, whisk together the flour, baking powder, sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add the heavy cream, mixing until just combined. Do not overmix. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Use a 2-inch biscuit cutter to cut out the biscuits. Place them on a baking sheet lined with parchment paper.

Baking the Biscuits

Brush the tops of the biscuits with heavy cream and bake for 15-20 minutes, or until golden brown. Let them cool slightly on a wire rack.

Preparing the Strawberries

While the biscuits are baking, prepare the strawberries. In a bowl, combine the sliced strawberries with 1/2 cup of sugar. Gently toss and let them sit for at least 15 minutes to macerate and release their juices.

Making the Whipped Cream

In a chilled bowl, whip the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Be careful not to overwhip.

Assembling the Shortcakes

To assemble, split each biscuit in half. Spoon a generous amount of strawberries and their juices over the bottom half of each biscuit. Top with a dollop of whipped cream and place the top half of the biscuit over the cream. Serve immediately or shortly after assembling.

Nutrition Facts Estimated per 100g of product: Calories: Approximately 250-300, Carbohydrates: 30-40g, Protein: 3-5g, Fat: 12-18g (depending on the amount of butter and cream used). Other Important Considerations for Nutrition: This recipe is high in sugar and fat. Adjust sugar levels to your preference. Consider using low-fat whipped cream to reduce fat content. Portion control is recommended.