Individual Strawberry Shortcakes

Serves 8
Recipe By: Paula Deen

1 quarts strawberries -- hulled and quartered
1/4 cup sugar plus 3 tablespoons sugar -- plus 8 teaspoons
1 cup all-purpose flour
1 tablespoons baking powder
1/2 teaspoons salt
8 tablespoons butter -- cold and cubed
2/3 cup half-and-half -- plus 1/4 cup
Sweetened whipped cream
Fresh mint sprigs -- for garnish

Preheat oven to 400 degrees 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.

Prep Time: 25 minutes
Inactive Prep Time: 6 minutes
Cook Time: 13 minutes
Yield: 8 servings


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