Individual Strawberry Shortcakes
By Paula Deen
- Prep time: 30 minutes
- Cook time: 15 minutes
- Servings: 12
- 8 tablespoons butter, cold and cubed
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 2 cups all purpose flour
- 1/4 cup, plus 3 tablespoons sugar, plus 8 teaspoons sugar, divided
- 1 quart strawberries, hulled and quartered
- 2/3 cup plus 1/4 cup half and half
- whipped cream, sweetened
- sprigs fresh mint, for garnish
Preheat oven to 400 °F.
In a medium mixing bowl, toss the strawberries and 1/4 cup sugar together. Set aside until time to serve.
In the bowl of a food processor, pulse together flour, baking powder, salt and 3 tablespoons of sugar. Then pulse in the cold butter cubes until a coarse meal is formed. Turn the flour mixture out into a large mixing bowl and make a well in the center. Pour in 2/3 cup half and half and gently mix it in with a rubber spatula or fork, be careful not to over mix the dough or the biscuits will be tough.
Turn the dough out onto a lightly floured surface and fold it over itself a couple of times until it just holds together. Pat the dough out to 3/4-inch thickness and cut out 8 round 3-inch biscuits.
Transfer the biscuits to a parchment paper lined baking sheet. Brush the tops of each biscuit with the remaining half-and-half and sprinkle each with 1 teaspoon sugar. Bake in a preheated oven for 12 to 15 minutes or until the biscuits have risen and are a light golden brown.
Remove from the oven and let cool slightly. Split each biscuit, spoon some strawberries on the bottom piece, then whipped cream and top with the other biscuit half. Garnish with fresh mint and more strawberries.