Creamy Strawberry Shortcake

I made this delicious strawberry shortcake with the old fashioned biscuit recipe. 

Ingredients

Biscuits:
2 cups all-purpose flour
1/4 cup granulated sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, cold, cut into small bits
1 large egg, lightly beaten
1/4 cup whole milk ( I used 1%)
5 tablespoons heavy cream
Additional whipping cream for brushing biscuits (about 1 tablespoon)
Additional granulated sugar, for sprinkling (1 tablespoon) for shortcake

Strawberries:
2 pounds of ripe strawberries
3 to 4 tablespoons granulated sugar (depending on the sweetness of the strawberries)

Chantilly Cream:
2 cups of heavy cream
1 ½ tablespoons granulated sugar
1 teaspoon pure vanilla extract

Directions:

Heat oven to 425 degrees.
Line a baking sheet with parchment paper and set aside.

In a large bowl sift and stir dry ingredients together. Add the cold butter to the dry ingredients. Using a pastry cutter or two knives, work the butter into the dry ingredients to a texture like rough meal.
In a small bowl, lightly beat the egg, stir in the milk and 5 tablespoons of heavy cream. Add this liquid mixture all at once to the butter mixture use your fingers to incorporate, mix until you have a soft dough that is pulling away from the sides of the bowl. (Do NOT over mix or biscuits will be tough) The dough should be sticky and floppy.
Turn dough onto a lightly floured surface.
Gently pat dough out to a 1 inch thickness. Use a 3 inch biscuit cutter or overturned glass, you may get 4 rounds cut the first time. Work the dough again and cut 2 more rounds. The end result is 6 biscuits. Transfer biscuits to parchment lined sheet.
Brush the tops with 1 tablespoon of heavy cream.
(Sprinkle with sugar if using biscuits for shortcake)

Bake biscuits in the center of the oven for 14 to 18 minutes, or until tops are tinged with golden-brown and are crisp.
Cool biscuits on the baking sheet set on wire rack for at least 10 minutes before splitting.

For the strawberries:

While the biscuits are baking, prepare the strawberries. Reserve 6 whole strawberries for garnish if desired. Wash, hull and cut the remaining. In a bowl (sprinkle with sugar if using) Use a fork or an old-fashioned potato masher to lightly crush the berries. Let berries sit at room temperature for about 20 minutes.

Chantilly Cream:

In a large bowl (mixer) combine heavy cream and sugar. Mix until soft peaks form then add vanilla. Mix until desired consistency. Refrigerate until needed.

Assemble. Enjoy!

Recipe adapted from: In the sweet kitchen

Galatians 5:22-23
But the fruit of the Spirit is love, joy, peace, patience,kindness, goodness,faithfulness, gentleness, self-control; against such things there is no law.

 Daily Treasures:

• I am thankful for fresh fruit and vegtables.
• I am thankful for time spent in God’s Word. 
• I am thankful for the freedom to celebrate Jesus.

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