Individual Strawberry Shortcakes By Paula Deen - cooking recipe

Ingredients

1 quart strawberry, hulled and quartered
1/4 cup sugar
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons sugar
8 tablespoons butter, cold and cubed
2/3 cup half-and-half, plus
1/4 cup half-and-half
8 teaspoons sugar

Preparation

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\u00b0 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.