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Strawberry Shortcake

Y:8 servings
Biscuit 
2 C AP flour 2 T. sugar ¼ t. baking soda 1 t. baking powder 1 t. salt 4 oz. butter ¾ c buttermilk
Combine dry ingredients.
Cut cold butter into dry ingredient until mixture looks pebbly. Add the buttermilk and gently form into dough.
Flatten dough out into a one-inch rectangle. Fold into thirds. Repeat this process two more times, resulting with a block of dough about one inch thick. Don't worry too much about the dough looking smooth. 
Cut the dough into eight shortcakes. Place on a parchment lined sheet pan,  & refrigerate for thirty minutes.  
Bake at 400 until golden brown (about 20 minute), then cool.
Slice biscuit in half and fill with fresh strawberries & top with whipped cream.
*Strawberries
6 cups quartered strawberries ½ cup sugar, blended with 1 c strawberries. 1 t. lemon juice
Toss together. 
**4 cups slightly sweetened whipped cream













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