Strawberry Shortcake

• FOR THE FILLING:
• 2 pints Ripe Strawberries, Rinsed, Hulled, And Sliced
• 3 Tablespoons Sugar
• FOR THE WHIPPED CREAM:
• 1 cup Heavy Cream, Whipped With Below Amount Of Sugar
• 2 Tablespoons Sugar
• FOR THE CREAM BISCUITS:
• 2 cups All-purpose Flour
• 1/4 cups Plus 2 Teaspoons Sugar
• 1 Tablespoon Baking Powder
• 1/2 teaspoons Salt
• 1 cup Heavy Cream

1. For the filling:
2. Put 1 cup of the strawberries into a bowl and sprinkle with sugar mashing lightly. Stir in the remaining berries and let them stand for 1 hour at room temperature. In a mixing bowl using an electric mixer, whip the cream with the sugar until it thickens to your liking. Refrigerate until serving.
3. For the biscuits:
4. Heat oven to 400u0b0F. Have a cookie sheet standing by.
5. Mix flour, 1/4 cup sugar, baking powder and salt in a large bowl. Gradually add cream, tossing with a fork until clumps form. Press clumps into a smooth ball. Shape dough into a 6 inch log. Cut the log into biscuit sized slices and place on an un-greased cookie sheet. Sprinkle with remaining 2 teaspoons sugar and bake for 15 minutes or until tops and bottoms are light golden brown. Remove from oven.
6. Remove shortcakes to a wire rack and cover with a kitchen towel. Cool at least 10 minutes.
7. To serve, horizontally slice biscuits in half with a serrated knife. Put bottom halves on plates and spoon about 1/4 cup berries and juice and 1/4 cup whipped cream over each. Replace tops. Spoon on remaining berries and cream.

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Taken from tastykitchen.com/recipes/desserts/strawberry-shortcake-7/ (may not work)