STRAWBERRY SHORTCAKE

Now that it’s getting warmer and strawberries are at their peak, here’s a classic quick and easy recipe that tops off any meal.

INGREDIENTS (Makes 8 shortcakes)

1 quart strawberries, sliced

8 tablespoons sugar

1 cup all-purpose flour

1½ teaspoons baking powder

1/4 teaspoon salt

1 pint heavy cream

½ teaspoon vanilla extract

2 teaspoons + 1/4 teaspoon Cointreau

PREPARATION

Preheat over to 425°F.

In a medium bowl, toss strawberries with 6 tablespoons sugar and 2 teaspoons of Cointreau. Set aside.

In a large bowl, combine flour, 1 tablespoon sugar, baking powder and salt with a whisk. Using a wooden spoon, drizzle in 3/4 cup cream. Do not overmix, but stir until it forms a lumpy dough.

Gently form 1 ½” dough balls onto a parchment-lined baking sheet, spacing them 2 inches apart. Gently press down on top to slightly flatten. Brush tops with cream and bake until golden brown, about 12-16 minutes. Remove biscuits and set aside.

Using an electric mixer, whip remaining cream with remaining tablespoon sugar, vanilla extract and 1/4 teaspoon Cointreau until stiff peaks form. Split biscuits, placing the bottom on a plate. Top with a layer of strawberries and a layer of cream, then place the top of the biscuit on top.