Very Berry Strawberry Shortcake
From the Kitchen of: Yolanda Caccamo Quackenbush
*1 3/4 cups flour
*2 Tablespoons sugar
*4 teaspoons baking powder
*1/2 teaspoon salt
*6 tablespoons very cold butter cut into 1/2-inch pieces
*1/2 cup diced fresh, ripe strawberries
*2/3 cup half-and-half or milk
~*~Please Note: The biscuits must be made the day that you serve it! They are not good anymore the next day!!
For the Toppings:
*Vanilla Ice Cream
*Whipped Cream (Canned or homemade)
*Heat oven to 425
* Drain and slice enough strawberries for biscuit dough and topping. Take ½ cup of the strawberries and dice them into small pieces for the biscuits and set the rest aside for the topping.
*In large bowl combine flour, 2 tablespoons sugar, baking powder and salt.
* Add pieces of butter and mix until it becomes very coarse with a pastry cutter.
*Add diced berries, tossing lightly to mix.
*Stir half and half into flour mixture just to moisten.
*Turn dough out onto lightly floured surface and knead lightly two or three times, do not overwork.
*Roll dough out to 3/4 " thickness, using 2 1/2 or 3-inch biscuit cutter.
*Cut out 6 rounds, re-rolling and cutting out scraps if necessary.
*Grease large cookie sheet or line with Parchment paper.
*Place on prepared cookie sheet, spacing about 1 inch apart.
*Bake 12 to 15 minutes until golden.
* Once Cool, Cut in half and top with a scoop of vanilla Ice Cream, Sliced Strawberries and Whipped Cream.