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Strawberry Shortcake

Name: Strawberry Shortcake
Cuisine: american
Ingredients: 2 1/2 lb strawberries, trimmed and quartered (7 1/2 cups); 1/3 to 1/2 cup granulated sugar, or to taste; 1 cup chilled heavy cream; 1/4 cup sour cream; 1 1/2 to 2 tablespoons confectioners sugar; 1/2 teaspoon vanilla; 6buttermilk biscuits; a potato masher

A small grocery run gets this on the table.

Ingredients

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directions

1.
Toss strawberries with granulated sugar in a large bowl and let stand 5 minutes. Gently press strawberries with potato masher to help release their juices, being careful not to crush them to a pulp. Let stand at room temperature, stirring occasionally, 45 minutes to 1 hour.
2.
Beat together heavy cream, sour cream, confectioners sugar (to taste), and vanilla in a bowl with an electric mixer at medium-high speed until it holds a soft shape (not stiff).
3.
Split biscuits horizontally with a fork and arrange 2 halves, split sides up, on each of 6 plates. Top with strawberries and juices, then with whipped cream.

Recipes sourced from Epicurious.com.

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