How to Make Strawberry Shortcake
- 1). Place the sliced strawberries in a bowl. Toss with the sugar, adding a little bit at a time, so each slice is coated fairly evenly. You may not need all the sugar.
- 2). Chill the strawberries for about half an hour or longer. The sugar will draw out some of the berries' moisture, forming a syrup.
- 3). Place the chilled cream in a bowl and add the vanilla.
- 4). Whip the cream with a whisk, and pay attention as it starts to build in volume. Stop whisking when the whipped cream is light and airy but still loose. It should not be too stiff, and can even be slightly pourable.
- 5). Reheat the biscuits, if desired.
- 6). Use a serrated knife to slice each biscuit in half horizontally.
- 7). To serve, place a biscuit half on a plate, top with a generous spoonful of strawberries and syrup, then place a dollop of whipped cream on top. Put a berry piece on top of the cream to look pretty.
- 8). Serve immediately. The biscuit will soak up the strawberry syrup, which helps make this dessert luscious, but if left too long the biscuit will become soggy.
- 9). Garnish with mint leaves, if desired.
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