Strawberry Biscuit Shortcake

The shortcakes and whipped topping in this recipe are not very sweet. This recipe really lets the strawberries shine with there natural sweetness

Shortcakes

• 2 cups flour
• 1/4 cup Organic Whole Cane Sugar. I used Rapadura 
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 5 Tbsp butter, cold and cut into chunks
• 1 cup milk

Whipped Topping

• 1 pint of heavy whipping cream
• 1/2 - 13/4 cup of confectioners sugar
• 1 tsp vanilla

1. Place dry ingredients into food processor. Mix. Work quickly and keep everything cold.
2. And liquid gradually and blend only enough to make a soft dough. Turn out onto a lightly floured board. Roll lightly to 1/2" thickness.
3. Use a biscuit cutter to make round shortcakes. you can make what ever shape or size you want.
4. Bake in a preheated 450°F oven until shortcakes are crisp and very light and color, and this will depend on what size shortcake has been cut; the smallest been cooked in as little as 10 minutes or less, and the largest requiring 15 to 20 minutes, depending on your oven. Watch constantly to avoid burning or browning too much. 

Grab your husband and have him serve them to your guests, lol.