Mini Strawberry Shortcakes

Step 1

Preheat oven to 425°F. In a large bowl, whisk together 2 cups flour, 1 tbsp baking powder, and 1/2 tsp salt. Cut in 1/2 cup cold butter until mixture resembles coarse crumbs.

Step 2

Stir in 3/4 cup of the heavy cream until just combined. Turn dough onto a floured surface and knead gently 2-3 times. Pat into a 1-inch thick round.

Step 3

Cut out 6 biscuits with a 2-inch cutter. Place on a baking sheet and bake until golden brown, about 12-15 minutes. Let cool completely.

Step 4

Meanwhile, hull and slice 1 pound strawberries. Toss with 2 tbsp sugar and let sit for 10 minutes to release juices.

Step 5

In a chilled bowl, whip remaining 3/4 cup heavy cream with remaining 2 tbsp sugar until soft peaks form, about 2-3 minutes.

Step 6

Split each biscuit in half. Spoon strawberries and their juices over the bottom half, top with a dollop of whipped cream, and place the top half over. Serve immediately.