Strawberry Biscuit Shortcake

Strawberry Biscuit Shortcake 1 - 16 ounce container fresh strawberries 1/4 - cup granulated sugar 6 - cream biscuits, split Cream Biscuits: 1 3/4 - cups self-rising flour, preferably White Lily 1 - tablespoon granulated sugar 1 - cup heavy cream 1/4 - cup melted butter additional sugar (for top of biscuits) Fresh Lightly Sweetened Cream 1 - cup whipping cream 2 - tablespoons powdered sugar 1/2 - teaspoon clear vanilla extract Wash, hull and slice strawberries into thirds. If the strawberries are quite large slice them into fourths. Place the sliced strawberries into a large bowl and sprinkle 1/4 cup granulated sugar over the top; mix to combine. Set the fruit aside to macerate for at least 30 minutes or up to 2 hours. To make the biscuit shortcakes preheat oven to 450 F. Measure flour and sugar into a large bowl. Gradually stir in cream, adding only enough to moisten the flour and hold the dough together. Turn the dough onto a lightly floured surface. Knead gently two or three strokes. Using a light touch, gently pat the dough to ½-inch thickness. Cut with a floured 2-inch biscuit cutter, leaving as little dough between cuts as possible. Gather the remaining dough and re-roll one time and cut remaining biscuits. Place biscuits on a lightly greased baking sheet, with the sides touching, for soft biscuits or close together but not touching, for more crisp sides. Brush with melted butter and sprinkle additional granulated sugar on top of biscuits before baking. Bake for 10 to 12 minutes or until golden brown. Set biscuits aside to cool. To make the whipping cream pour the chilled cream into a clean (chilled) bowl of a stand mixer and use the whisk attachment. If you don't have a stand mixer, a hand mixer and a large chilled bowl will work just as well. Whisk on high speed until medium peaks form, about 2-3 minutes. Add the powdered sugar and vanilla extract and continue whisking the ingredients until the cream is almost firm, about 7 to 8 minutes. Serve whipped cream immediately. To assemble the biscuit shortcakes split the (cooled) biscuit in half and place the bottom half of the biscuit (soft side up) on a dessert plate. Top with a couple spoonfuls of strawberries and whipped cream. Place the top half of the biscuit (soft side down) on top of the whipped cream add additional strawberries and whipped cream. If there is any juice from the strawberries drizzle a bit on top before serving.