Strawberry Shortcake with Buttermilk BiscuitsEllen Silverman
Here's a classic spring dessert from Commander's Palace.
Recipe information
Yield
Makes 4 servings
Ingredients
2 1-pound baskets strawberries, hulled, halved (or quartered if very large; about 7 cups)
1/2 cup plus 3 tablespoons sugar
2 tablespoons raspberry preserves
1 cup chilled whipping cream
1 teaspoon vanilla extract
Powdered sugar
Preparation
Step 1
Combine strawberries, 1/2 cup sugar and raspberry preserves in large bowl; toss to coat. Let stand until syrup forms, tossing occasionally, about 1 hour.
Step 2
Beat chilled whipping cream, vanilla extract and remaining 3 tablespoons sugar in another large bowl until stiff peaks form. (Can be made 6 hours ahead. Cover separately and chill.)
Step 3
Cut Buttermilk Biscuits in half. Place each biscuit bottom in shallow bowl. Top each generously with strawberries and whipped cream. Cover fruit and cream with biscuit tops. Dust biscuits with powdered sugar and serve.
Recipe notes
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