Naturally Sweet Strawberry Shortcake

Directions

1. Preheat your oven to 400F. In a large bowl, combine butter, sugar and flour. Using your fingertips, pinch and press butter into the flour until walnut sized chunks of butter remain. 

   

2. Add buttermilk and gently mix until dough begins to form.

   

3. Dump the contents of the bowl onto a floured work surface and knead 4 to 5 times. Pat the dough until about 3/4-inch thick. Cut the biscuits into 4 pieces

   

4. Lightly brush the top of the biscuits with butter and dust with sugar. Place in the fridge for 5-10 minutes before baking

   

5. In a medium bowl combine quartered strawberries, sugar, salt, lemon juice and zest. Mix well and set aside.

   

6. Bake biscuits for 10-15 minutes until biscuits are golden on the top and bottom and very fluffy. Remove from the oven and allow to cool for 10 minutes.

   

7. In a large bowl combine heavy whipping cream, vanilla and 1 teaspoon of the liquid from the strawberry mix. Using a whisk or a hand mixer, beat the whipping cream to stiff peaks, hold in the fridge until ready to assemble.

   

8. When ready to serve, split each biscuit in half, and layer the bottom half with a spoonful of strawberries and a dollop of whipped cream. Add the biscuit top, more strawberries with whipped cream, and top with a sprig of mint.