STRAWBERRY SHORTCAKE WITH BUTTERMILK BISCUITS

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Strawberry Shortcake with Buttermilk Biscuits image

Here's a classic spring dessert from Commander's Palace.

Categories     Cake     Milk/Cream     Fruit     Dessert     Strawberry     Spring     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

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
Buttermilk Biscuits
Powdered sugar

Steps:

  • 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.
  • 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.)
  • 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.

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