Nut-Free Strawberry Shortcake

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, cold and cubed
• 1 cup heavy whipping cream
• 2 cups fresh strawberries, sliced

Instructions

1. 1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. 2. In a large mixing bowl, combine the all-purpose flour, baking powder, and granulated sugar.
3. 3. Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
4. 4. Gradually stir in 3/4 cup of heavy whipping cream until the dough comes together. Turn the dough out onto a floured surface and gently knead it a few times.
5. 5. Roll the dough to about 1-inch thickness, then use a round cutter to cut out biscuits and place them on the prepared baking sheet. Bake for 12-15 minutes or until golden brown.

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