3-2-1 Hidden Ice Cream Strawberry Shortcakes

• 1 quart strawberries, hulled and quartered
• 1/2 cup sugar
• 1 pint vanilla ice cream
• 3 cups self-rising flour
• 2 sticks cold unsalted butter, cubed
• 1 cup heavy cream
• 1 tablespoon honey

1. In a medium bowl, toss the strawberries with the sugar.
2. Let stand at room temperature, stirring, until very juicy, 3 hours.
3. Meanwhile, thaw the ice cream in the refrigerator until soft, about 1 hour.
4. Spoon the ice cream into a large bowl.
5. Preheat the oven to 450.
6. In a food processor, pulse the flour and butter until the mixture resembles coarse meal; stir into the ice cream with a wooden spoon until incorporated.
7. Using your hands, gently knead the dough until it starts to clump together.
8. Drop clumps of the dough into a 9-by-13-inch metal baking pan in an even layer.
9. Bake for 20 minutes, until golden on top.
10. Let cool slightly, then cut into 12 squares.
11. Meanwhile, in a medium bowl, whip the heavy cream and honey until soft peaks form.
12. Serve the shortcakes with the macerated strawberries and whipped cream.

strawberries, sugar, vanilla ice cream, flour, butter, heavy cream, honey

Taken from www.foodandwine.com/recipes/3-2-1-hidden-ice-cream-strawberry-shortcakes (may not work)