Strawberry Shortcake Recipe

Strawberry Shortcake

2 pints strawberries, lightly rinsed, hulled, and quartered

1/4 cup plus 2 teaspoons sugar

1 cup heavy or whipping cream

1/4 teaspoon vanilla extract

8 Biscuits

3 tablespoons unsalted butter, melted

1. Toss the strawberries in a bowl with the 1/4 cup sugar. Let them stand at room temperature for 2 hours, stirring occasionally.

2. Combine the cream with the vanilla and the remaining 2 teaspoons sugar, and whip until thick but soft. Cover the bowl loosely and refrigerate.

3. Just before serving, halve the biscuits and brush the bottoms with melted butter. Spoon some strawberries with their juice and a dollop (or two) of whipped cream on each biscuit bottom. Cover with the biscuit tops at an angle. Serve immediately.

8 portions