Shortcakes with Fresh Strawberries

Prep Time: 15 min
Cook Time: 19 min
Makes: 4 shortcakes


2 cups White Lily® Enriched Unbleached Self-Rising Flour
1 1/4 cups sugar, plus 1/3 cup, divided
1/2 cup (1 stick) cold butter, cut into 1/2 inch pieces
2 1/4 cups heavy cream, plus 2 tablespoons, divided
4 cups sliced strawberries
2 cups Smucker's® Strawberry Preserves
2/3 cup powdered sugar


1.HEAT oven to 425°F.
2.COMBINE flour and 2 tablespoons sugar. Cut in butter with pastry blender or 2 knives until crumbs are the size of peas. Blend in 3/4 cup cream with fork until dough holds together.
3.TURN dough onto lightly floured surface. Knead 2 to 3 times. Roll to 3/4-inch thickness. Cut using floured 4-inch biscuit cutter. Place on baking sheet. Brush tops with 2 tablespoons cream. Sprinkle tops with 2 tablespoons sugar.
4.BAKE 18 to 20 minutes or until lightly browned. Cool on wire rack.
5.TOSS strawberries with 1 cup sugar. Whip 1 1/2 cups cream and 1/3 cup sugar in small bowl with electric mixer until soft peaks form.
6.CUT biscuits in half horizontally. Spread bottom half with preserves, top with strawberries and whipped cream. Place top half over whipped cream. Sprinkle with powdered sugar.

Nutritional Information Per Serving:

Serving Size (1/4 of recipe), Calories 1730 (Calories from Fat 680), Total Fat 76g (Saturated Fat 57g, Trans Fat 2.5g), Cholesterol 255mg, Sodium 910mg, Total Carbohydrate 264g (Dietary Fiber 4g, Sugars 203g), Protein 10g; Percent Daily Value*: Vitamin A 60%, Vitamin C 160%, Calcium 25%, Iron 15%.

*Percent Daily Values are based on a 2,000 calorie diet.