Strawberry Shortcake Biscuit Stacks 1769495703412 9ue5

Ingredients

• 2 pounds Fresh strawberries, hulled and sliced
• 0.5 cup Granulated sugar
• 2 cups All-purpose flour
• 1 tablespoon Baking powder
• 0.5 cup Cold unsalted butter, cubed
• 0.75 cup Cold buttermilk
• 1.5 cups Heavy whipping cream
• 3 tablespoons Powdered sugar
• 1 teaspoon Vanilla extract
• 0.5 teaspoon Salt

Instructions

1. 1

   In a medium bowl, toss sliced strawberries with 1/4 cup of granulated sugar and let sit for 30 minutes to create a syrup.

2. 2

   Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

3. 3

   Whisk together flour, remaining granulated sugar, baking powder, and salt in a large bowl.

4. 4

   Cut the cold butter into the flour mixture using a pastry cutter or fork until it resembles coarse crumbs.

5. 5

   Stir in the buttermilk until just combined, then drop 6 large mounds of dough onto the prepared baking sheet.

6. 6

   Bake for 12 to 15 minutes or until the biscuit tops are golden brown, then let them cool slightly.

7. 7

   In a separate bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

8. 8

   Split each warm biscuit in half, layer the bottom with strawberries and cream, then top with the other biscuit half and more cream.