Strawberry Shortcake with Buttermilk Biscuits

cake milk/cream fruit dessert strawberry spring bon appétit vegetarian pescatarian wheat/gluten-free peanut free tree nut free soy free kosher

N/A

Makes 4 servings

Source

Ingredients

2 1-pound baskets strawberries, hulled, halved (or quartered if very large; about 7 cups)

1/2 cup plus 3 tablespoons sugar

2 tablespoons raspberry preserves

1 cup chilled whipping cream

1 teaspoon vanilla extract

Buttermilk Biscuits

Powdered sugar

Method

Combine strawberries, 1/2 cup sugar and raspberry preserves in large bowl; toss to coat. Let stand until syrup forms, tossing occasionally, about 1 hour.

Beat chilled whipping cream, vanilla extract and remaining 3 tablespoons sugar in another large bowl until stiff peaks form. (Can be made 6 hours ahead. Cover separately and chill.)

Cut Buttermilk Biscuits in half. Place each biscuit bottom in shallow bowl. Top each generously with strawberries and whipped cream. Cover fruit and cream with biscuit tops. Dust biscuits with powdered sugar and serve.