Strawberry Shortcake with Buttermilk Biscuits

Strawberry Shortcake with Buttermilk Biscuits



2 lbs strawberries (hulled and sliced)

1/2 cup sugar

2 tbsps raspberry preserves

1 cup whipped cream (chilled)

1 tsp vanilla extract

buttermilk biscuits



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



Beat chilled whipping cream, vanilla extract and remaining 3 tablespoons sugar in another large bowl until stiff peaks form. (Cover and chill)



Cut Buttermilk Biscuits in half. Place each biscuit bottom on a serving dish. Top each with strawberries and whipped cream. Cover fruit and cream with biscuit tops.