Individual Strawberry Shortcakes by Paula Deen

Recipe by Marie
READY IN: 37mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • In a medium mixing bowl, toss the strawberries and 1/4 cup sugar together.
  • Set aside until time to serve.
  • In the bowl of a food processor, pulse together flour, baking powder, salt and 3 tablespoons of sugar.
  • Then pulse in the cold butter cubes until a coarse meal is formed.
  • Turn the flour mixture out into a large mixing bowl and make a well in the center.
  • Pour in 2/3 cup half-and-half and gently mix it in with a rubber spatula or fork - be careful not to over mix the dough or the biscuits will be tough.
  • Turn the dough out onto a lightly floured surface and fold it over itself a couple of times until it just holds together.
  • Pat the dough out to 3/4" thickness and cut out 8 round 3" biscuits.
  • Transfer the biscuits to a parchment paper lined baking sheet.
  • Brush the tops of each biscuit with the remaining half and half and sprinkle each with 1 teaspoon sugar.
  • Bake in a preheated 400° oven for 12 to 15 minutes or until the biscuits have risen and are a light golden brown.
  • Remove from the oven and let cool slightly.
  • Split each biscuit, spoon some strawberries on the bottom piece, then whipped cream and top with the other biscuit half.
  • Garnish with more strawberries.