Cream or Cool WhipCut the stems off the strawberries and cut each berry into slices. Place in a bowl and sprinkle with the sugar. Stir it up slightly.
the bowl and let it stand at room temperature for an hour. This allows the strawberries to macerate or to release their juices.
the oven to 425 degrees. Line a sheet pan with parchment or a Silpat.
together the dry ingredients. Add the butter and use a pastry blender or fork to cut the butter into the flour mixture. The mixture should resemble coarse crumbs. Refrigerate the mixture to keep the butter cold.
together the 3/4 cup cream, egg, and vanilla. Pour into the center of the flour mixture and use a fork to pull the mixture into a soft dough. Work quickly so the butter stays cold.
the dough on a floured surface and press it into an even 6x12 rectangle. Use a cookie cutter or glass cup to cut out 8-12 circles. You will need to reform the dough to get that many.
the circles on the sheet pan and refrigerate them for 20-30 minutes before baking.
a pastry brush to brush the chilled dough with the reserved Tablespoon of cream. Sprinkle the tops of the circles with the sugar. Bake for 12-14 minutes. Remove and cool.
the biscuits with the macerated strawberries and cream. You can also crumble the biscuits in a bowl and top with the strawberries and cream.
Grandma Bethie's Butterscotch Brownies. These butterscotch brownies are one of the cookies that I remember baking, and enjoying as a young girl This is a perfect recipe for teaching a child how to bake
Here's a rustically-decorated yet elegantly-presented StrawberryShortcake (below picture). Today is one of my bestie's birthday, and I'm sure this year's (and the forward years') birthday will be especially different for her