INDIVIDUAL STRAWBERRY SHORTCAKES BY PAULA DEEN

Steps:

• In a medium mixing bowl, toss the strawberries and 1/4 cup sugar together.
• Set aside until time to serve.
• In the bowl of a food processor, pulse together flour, baking powder, salt and 3 tablespoons of sugar.
• Then pulse in the cold butter cubes until a coarse meal is formed.
• Turn the flour mixture out into a large mixing bowl and make a well in the center.
• Pour in 2/3 cup half-and-half and gently mix it in with a rubber spatula or fork - be careful not to over mix the dough or the biscuits will be tough.
• Turn the dough out onto a lightly floured surface and fold it over itself a couple of times until it just holds together.
• Pat the dough out to 3/4" thickness and cut out 8 round 3" biscuits.
• Transfer the biscuits to a parchment paper lined baking sheet.
• Brush the tops of each biscuit with the remaining half and half and sprinkle each with 1 teaspoon sugar.
• Bake in a preheated 400° oven for 12 to 15 minutes or until the biscuits have risen and are a light golden brown.
• Remove from the oven and let cool slightly.
• Split each biscuit, spoon some strawberries on the bottom piece, then whipped cream and top with the other biscuit half.
• Garnish with more strawberries.