STRAWBERRY SHORTCAKE
8 shortcakes
Have ready:
- 8 Quick Cream Biscuits or Shortcakes or Classic Scones, or sixteen 2 ½-inch squares or rounds of Sponge Cake or Pound Cake
- Double recipe Macerated Fruit using strawberries
Just before serving, reheat the biscuits or scones in a 250°F oven for 10 minutes. (Do not heat sponge cake or pound cake, if using.)
Meanwhile, prepare:
- 1 ½ recipes Whipped Cream
Split each warm biscuit in half with a fork. Place the bottom of each biscuit (or a layer of sponge cake or pound cake) on each of 8 dessert plates. Spoon the berry mixture over and top with the biscuit tops or another layer of cake. Spoon a generous dollop of cream on top of each shortcake. Serve immediately.