Strawberries ’n’ Cream Shortcake Stacks

ACTIVE TIME: 40 min. TOTAL TIME: 2 hrs. SERVES: 8

These adorable desserts are perfect for picnics—simply assemble when ready to serve

2 cups all-purpose flour 4 Tbs. granulated sugar 2 Tbs. baking powder

1⁄4 tsp. baking soda

1⁄2 cup cold butter, cut into

small pieces

1 cup buttermilk

1 cup heavy cream

1 tsp. vanilla extract

1 qt. strawberries Confectioners’ sugar and mint

sprigs (optional)

1 Heat oven to 425°F. Line baking sheet with parchment paper. Combine flour, 2 Tbs. granulated sugar, baking powder, baking soda and 1⁄2 tsp. salt; cut in butter until coarse crumbs form. Stir in buttermilk until dough just forms. On lightly floured surface, roll out dough to 1" thickness. Using 21⁄2" round cutter, cut out 8 biscuits. Place 3" apart on baking sheet. Bake until golden, 20–24 min. Let cool.

2 On medium-high speed, beat cream and vanilla with remaining 2 Tbs. granulated sugar until soft peaks form. Split biscuits. Reserve 8 strawberries. Cut remaining berries in half. Dividing evenly, arrange halved berries around outer edges of biscuit bottoms. Reserve 1⁄2 cup whipped cream. Spoon remaining whipped cream between berries on biscuit bottoms; cover with tops. Garnish with reserved whipped cream. Thinly slice reserved berries; keeping intact, place 1 on each shortcake top. Sprinkle with confectioners’ sugar; top with mint.

Per serving: Cal. 396 Pro. 6g Carb. 41g Fiber 2g Sug. 13g Chol. 68mg Sod. 730mg Total fat: 24g Sat. 15g