Strawberry Cream Shortcakes 1 C. all-purpose flour 9 T. sugar 1 1/2 t. baking powder 1/4 t. salt 1 1/2 C. heavy whipping cream, chilled 1 quart strawberries, rinsed and hulled 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). Meanwhile, crush half the berries in a food processor with the remaining 6 tablespoons 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 the remaining 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. Makes 4 servings
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