Happy Birthday Carolyn! Strawberry Shortcake

Today is my sister in law Carolyn's birthday. I am so lucky that we actually love each other and really are like sisters. I have heard nightmare stories! Carolyn loves strawberry shortcake, so I thought I would make the Southern version with the biscuits. Normally I would scent the whipped cream with a little liquor but Carolyn is expecting, so we will skip it! Another cute niece, like Miss Lily or nephew for us!
Happy Birthday Carolyn!

Biscuits:
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons sugar (you can use Splenda)
1 stick of chilled butter
2/3 to 3/4 a cup of half and half
Filling:
1 quart strawberries
1/3 cup sugar (you can use Splenda)
1 1/2 cups of whipped cream for topping

Rinse the berries under cold water; drain well. Hull and slice the berries; place in a bowl. Sprinkle with the sugar; cover and let stand at room temperature for about 1 hour. Whip the cream (sweeten with 2 or 3 tablespoons of sugar) until it holds a soft peak. Cover and refrigerate until ready to serve.

Preheat the oven to 425 degrees. Set rack at center level.

In a food processor combine the flour, baking powder, salt and sugar and pulse to mix. Cut butter into about 8 pieces and add to the mixture. Pulse until the mixture resembles coarse meal, but with few pea-size chunks of butter left in the mixture. Transfer the mixture to a large bowl and make a well in the center. With a fork stir in the cream or milk, just until dough is moist. Be very careful not to overwork. The dough doesn't have to hold together well at this point. Let the dough stand for a minute. Turn the dough out onto a lightly floured surface. Fold the dough over on itself (knead) 2 or 3 times, until it is holding together and is less sticky.

Gently pat the dough into a 6 by 12-inch rectangle about 3/4-inch thick and cut into 8 (3-inch) biscuits with a floured round cutter. Transfer to a buttered foil-lined cookie sheet. Brush on a little milk or cream and sprinkle tops with some sugar, if desired. Bake for 10 to 15 minutes, until risen and golden brown. Remove to a platter and split each biscuit horizontally with a serrated knife. Butter the hot biscuits then top with about 1/3 cup of berry mixture. Replace the tops and top with a tablespoon or so of berries. Serve with whipped cream for topping.

If you want to make this & the biscuits are too much to do, just use Bisquick! It's okay to fake it sometimes in the kitchen. :)