Strawberry Shortcakes with Whipped Cream Recipe

Preheat the oven to 400°F. Combine flour, sugar and salt and mix well. Stir in cream until the mixture forms a stiff dough. Place dough onto a cutting board and pat with your hands into a six inch square, two inches thick. Cut into 9 (2- inch) squares. Dip top in the melted butter and then in the sugar, then place on an un-greased cookie sheet and bake at 400° F. for approximately 15 minutes, and they spring back when pressed lightly. Allow to cool and remove from the sheet pan.

Fresh ripe local strawberries that are red throughout need little to enhance them. But to make a little sauce, macerate sliced or quartered strawberries in a little sugar. If you can’t find great fruit, I add a little strawberry jam and alcohol, like Grand Marnier, with the sugar to make them taste better. Serve at room temperature.

Whip the chilled cream and sugar together in a chilled bowl with a chilled whisk until the cream forms firm peaks. This can be done ahead and be refrigerated for up to 1 hour. If the cream separates before using, gently rewhip with a hand whisk

Split and re-warm biscuits in a moderate oven. Center the biscuit on a plate or shallow bowl, add a large spoonful of strawberries and sauce and place a generous dollop of whipped cream on top of that. Place the top half of the bisquit at a jaunty angle and serve immediately.