Strawberry Shortcakes for Two

Line a small baking sheet with parchment paper. Preheat the oven to 400°. In a food processor, add the flour, sugar, baking powder and pinch of salt. Pulse once to combine. Add the frozen butter diced into 6 pieces. Pulse 10-12 times, until the butter is the size of small peas. Add all of the cream to the feed tube and continue pulsing. The dough will not come together into a ball and that’s okay.

Dump the dough onto a floured surface and knead a few times until a dough forms. Pat the dough into a ½” thick rectangle. Cut the dough in half to form two square biscuits. Move the biscuits to the prepared baking sheet and brush with extra cream and sprinkle with extra sugar. Bake 15-18 minutes until the biscuits are lightly golden brown. Let them cool completely.

In a small bowl, stir together the diced strawberries, lemon juice and sugar. Allow to sit at least an hour, until the berries soften and red juice forms at the bottom of the bowl. When ready to assemble, whip the cream with the powdered sugar and vanilla. This is such a small amount of cream that I often whip it by hand. Slice each biscuit in half, spoon on the whipped cream and top with strawberries. Serve immediately.