Sure, little Strawberry Shortcake is cute. But does she taste this good? I am sure she doesn't. If she did taste this good, she would have been eaten long ago.
6 cups fresh strawberries, sliced
3/4 cup sugar, divided, plus more for sprinkling
2 1/2 cups flour, plus more for dusting
1/3 cup cold butter, cut into small pieces
2 1/2 tsp baking powder
1 tsp salt
1 cup milk
Whipped cream
Set oven to 425 degrees. Add the strawberries to a medium bowl. Sprinkle on 1/4 cup sugar and stir to combine. Let stand until syrupy, tossing occasionally, for at least 20 minutes.
In a food processor, combine flour, butter, 1/2 cup sugar, baking powder, and salt. Process until mixture resembles coarse crumbs. Add milk and pulse just until moistened, 4 or 5 times. Do not overmix.
Turn out dough onto a lightly floured surface. With floured hands, gently pat dough into a 4x8 inch rectangle.
Dust a large knife with flour and cut dough into eight squares. Transfer to a baking sheet and sprinkle each square with a pinch of sugar. Bake until golden, 25 to 30 minutes. Cool on a baking sheet. To serve, split biscuits with a serrated knife and layer with berries and whipped cream.
Rookie's Notes: Instead of slicing all those strawberries with a knife, use your egg slicer. Cuts them quicker and they are all the same size.
