At the stove
Make the recipe
- Turn the dough on to a lightly floured surface. Pat into a 3/4-inch thick circle. ·Use a biscuit cutter to cut out biscuits. Assemble the shortcakes.
- Bake for 12-15 minutes, or until golden brown. Top and serve.
- In a cold bowl, whip heavy cream, sugar, and vanilla until stiff peaks form. Refrigerate until ready to use.
- Slice each biscuit in half. Spoon strawberries(with juices)over the bottom half. Add a dollop of whipped cream.
- Add more strawberries and whipped cream on top if desired.
- Best enjoyed fresh, but you'll want to.
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