In this classic take on strawberry shortcake, tender buttermilk biscuits are piled high with fresh berries and lush, vanilla-scented whipped cream. We like the biscuits fresh out of the oven, but they can be baked a few hours in advance; return them to the oven for five minutes, and they’ll be as good as new.

　　

Ingredients

Makes 4 servings

　　2 (1-pound) baskets strawberries, hulled and halved (or quartered if very large; about 7 cups)

　　1/2 cup plus 3 tablespoons granulated sugar

　　2 tablespoons raspberry preserves

　　1 cup chilled heavy whipping cream

　　1 teaspoon pure vanilla extract

　　Buttermilk Biscuits (recipe follows)

　　Confectioners’ sugar

　　

Step 1

Combine the strawberries, 1/2 cup sugar, and the raspberry preserves in a large bowl; toss to coat. Let stand until syrup forms, tossing occasionally, about 1 hour.

　　

Step 2

Beat the chilled whipping cream, vanilla, and remaining 3 tablespoons sugar in another large bowl until stiff peaks form.

　　

Step 3

Cut the Buttermilk Biscuits in half. Place each biscuit bottom in a shallow bowl. Top each generously with strawberries and whipped cream. Cover the fruit and cream with the biscuit tops. Dust the biscuits with confectioners’ sugar and serve.

　　The Epicurious Cookbook