Ingredients
1-1/2 cups sliced fresh strawberries1/3 cup sugarBISCUITS:1 cup all-purpose flour7 teaspoons sugar, divided2 teaspoons baking powder1/4 teaspoon salt1/4 teaspoon cream of tartar1/8 teaspoon baking soda1/4 cup shortening1/3 cup buttermilk1/4 teaspoon vanilla extract1/2 cup heavy whipping cream
Preparation
In a small bowl, mash the strawberries; stir in sugar. Cover and refrigerate until serving.
For biscuits, in a large bowl, combine the flour, 4-1/2 teaspoons sugar, baking powder, salt, cream of tarter and baking soda. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk and vanilla until moistened.
Turn dough onto a lightly floured surface; knead 8-10 times. Shape into two 4-in. circles. Place on an ungreased baking sheet. Bake at 450° for 12-14 minutes or until golden brown.
To assemble, split shortcakes in half. Place cake bottoms on dessert plates. Top each with half of the strawberry mixture. Replace shortcake tops.
In a small bowl, beat the cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Dollop onto shortcakes.
