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