Strawberry Shortcake

[ingredients title=”Ingredients”]

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ⅓ cup granulated sugar
  • ¼ teaspoon salt
  • 6 tablespoons butter, cut into ½ inch cubes
  • ¾ cup half and half

[/ingredients]

[ingredients title=”Strawberries”]

  • 2 pounds strawberries, sliced
  • ¼ cup sugar
  • 1 tablespoon balsamic vinegar

[/ingredients]

[ingredients title=”Whipped Cream”]

  • 2 cups heavy whipping cream
  • 2 tablespoons brown sugar
  • ½ teaspoon vanilla extract

[/ingredients]

[directions title=”Directions”]

  1. Preheat oven to 400 degrees. Sift the flour, baking powder, sugar and salt into a large bowl. Cut in butter, using a pastry blender or rubbing between your fingers, until it is in pea-sized lumps. Pour half and half into the dry ingredients, and stir gently, until well blended. Do not overwork the dough otherwise, biscuits will come out very dense. Using a ⅓ cup, scoop batter onto a parchment covered baking sheet. Bake for 10-15 minutes, until golden brown.
  2. In a small bowl, combine strawberries, sugar, and vinegar; let macerate until sugar has dissolved and juices are extracted.
  3. In a medium bowl whip whipping cream until stiff peaks form; fold in brown sugar and vanilla extract until mixed thoroughly. Assemble and enjoy.

[/directions]

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