Summer Strawberry Shortcake

Ingredients

Biscuit Dough

• 2 cups self-rising flour
• 2 1/2 tablespoon sugar
• 1/8 teaspoon salt
• 1/2 cup (1 stick) cold, unsalted butter, cut into small pieces
• 3/4 cup milk
• 2 tablespoon whipping cream

Strawberry Filling

• 4 pints strawberries, lightly rinsed, hulled and halved
• 1 tablespoon fresh lemon juice
• 2 tablespoons sugar, divided
• 2 cups whipping cream
• 6 whole strawberries, for garnish

Directions

1. Preheat the oven to 400�F.
2. Lightly spray a baking sheet with oil.
3. In a large bowl, combine the flour, sugar and salt. Add the butter. Using a pastry blender or your fingers, rub it into the dry ingredients until mixture resembles a coarse meal. Stir in the milk until a very soft dough is formed. Do not overwork.
4. Drop the dough in 6 equal portions onto the prepared baking sheet.
5. Lightly pat the dough into rounds about 3 to 3 1/2 inches in diameter and lightly brush the tops with 2 tablespoons whipping cream.
6. Bake the shortcakes for 15 to 20 minutes or until golden brown. Let cool completely on a wire rack.
7. For the strawberry filling
8. In a large bowl, place sliced strawberries and sprinkle with lemon juice and 1 tablespoon sugar; gently toss with a rubber spatula. Let stand for 1 1/2 to 2 hours for juices to develop.
9. Just before serving, whip cream with 1 tablespoon sugar until soft peaks form.
10. To serve, slice off the top third of each biscuit. Place the bottoms on 6 dessert plates and top each with 1/3 cup of the strawberry filling and juice and a spoonful of whipped cream. Cover with the tops.
11. Spoon over more berries and juice, then dollop a little more whipped cream. Garnish each with a whole berry and drizzle with any remaining juice. Serve immediately.