Strawberry Shortcake

• 1 pint Strawberries, Sliced
• FOR THE SWEET BISCUITS:
• 2 cups All-purpose Flour
• 3 Tablespoons Granulated Sugar Plus More For The Top Of The Biscuits
• 1 Tablespoon Baking Powder
• 1/4 cups Cold, Cubed Butter
• 1 cup Cold Milk
• Pinch Of Lemon Zest
• FOR THE CHANTILLY CREAM:
• 1 cup Cold Heavy Cream
• 2 Tablespoons Powdered Sugar
• 2 teaspoons Vanilla Extract

1. For the sweet biscuits:
2. Preheat oven to 425u0b0F. Line a baking sheet with parchment paper or a silicone mat.
3. In a large bowl, whisk flour, baking powder, and sugar.
4. With a pastry cutter or a fork, cut in butter with the dry ingredients until mixture resembles coarse crumbs. Add milk and lemon zest and stir until well combined.
5. Drop 2 tablespoons of dough for each biscuit onto the baking mat. Sprinkle a little sugar on the top to the biscuit mounds. Bake 13-15 minutes or until lightly brown. Allow to cool for 10 minutes.
6. For the Chantilly cream:
7. In a medium-size, bowl, add cold heavy cream, powdered sugar, and vanilla extract. Using a hand mixer or electric mixer, whip on high until peaks start to form.
8. Slice biscuits in half horizontally and fill with sliced strawberries and a dollop of cream. Place the top of the biscuit back on and enjoy.

strawberries, sweet, allpurpose, sugar, baking powder, ubc, milk, chantilly cream, heavy cream, powdered sugar, vanilla

Taken from tastykitchen.com/recipes/desserts/strawberry-shortcake-10/ (may not work)