Strawberry Shortcake

Ingredients:

For the biscuits:
2 cups Flour
3 tbsp Sugar, plus more for sprinkling
1 tbsp Baking Powder
1/2 tsp Salt
6 tbsp Butter, cubed and cold
1 cup Heavy Cream, plus more for brushing

For the Fruit:
2 pounds Strawberries, sliced
4 tbsp Sugar
1 1/2 tsp Lemon Zest

For the Whipped Cream:
1 cup Heavy Cream
3 tbsp Sugar
1/2 tsp Vanilla Extract

Instructions:

Preheat oven to 400 degrees. In a medium bowl, whisk together the flour, sugar, baking powder and salt until combined. Add the butter, and work it into the flour mixture using your hands until butter is about pea-sized. Add the cream and mix with a spoon until a dough is formed. Pour onto a floured surface and work into a rectangle, about 3/4 inch in height. Cut 8-10 biscuits out and place on a parchment-lined baking sheet. Brush the tops with heavy cream and sprinkle with sugar. Bake for 20 minutes or until slightly golden on top.

In a large bowl combine the strawberries, sugar and lemon zest and stir to combine. Let sit and macerate at least 30 minutes.

In a stand mixer, combine the heavy cream, sugar and vanilla extract and whip to form soft peaks.

To assemble, cut a biscuit in half. Layer whipped cream and strawberries on one half, and place the other half on top. Layer more whipped cream and strawberries. Enjoy!