Meanwhile, crush half the berries in a food processor with the sugar, then slice
the remaining berries and stir them into the crushed berries. Let stand at room
temperature for at least 20 minutes to dissolve the sugar and draw the juices
from the berries (The berries can be prepared up to 4 hours ahead and
refrigerated).
Whip cream to soft peaks. Use a sharp knife to carefully split the shortcakes in
half horizontally. Spoon about half the the strawberry mixture onto the bottoms
of the shortcakes, then replace the tops. Spoon the remaining berries over the
shortcakes and add generous spoonfuls of the whipped cream.
Serve at once.
Shortcake Biscuits
1 C. all-purpose flour
3 T. sugar
1 1/2 t. baking powder
1/4 t. salt
2/3 C. heavy whipping cream, chilled
Preheat oven to 450°F. Lightly grease a baking sheet with nonstick cooking oil
spray.
In a bowl, whisk together the flour, 2 tablespoons of the sugar, the baking
powder and the salt. Whisk in 2/3 cup of the cream to make a soft dough.
Drop the dough onto the baking sheet to make 4 mounds, then use your hands to
flatten to circles roughly 2 1/2 to 3 inches in diameter. Sprinkle the tops of
the biscuits with a total of 1 tablespoon of the sugar. Place in the oven and
immediately reduce the temperature to 425°F.
Bake to a rich golden brown color, 15-17 minutes. use a spatula to carefully
remove the biscuits (they will be tender) to a rack to cool for at least 5
minutes (or up to 2 hours).
