Strawberry Shortcake with Buttermilk Biscuits

Ingredients

• 4 servings biscuits 
• 4 servings powdered sugar 
• 2 tablespoons raspberry jam 
• 2 pound strawberries hulled halved quartered (or if very large; 7 cups)
• 0.5 cup sugar 
• 1 teaspoon vanilla extract 
• 1 cup whipping cream chilled

Equipment

• bowl

Directions

1. Combine strawberries, 1/2 cup sugar and raspberry preserves in large bowl; toss to coat.
2. Let stand until syrup forms, tossing occasionally, about 1 hour.
3. Beat chilled whipping cream, vanilla extract and remaining 3 tablespoons sugar in another large bowl until stiff peaks form. (Can be made 6 hours ahead. Cover separately and chill.)
4. Cut Buttermilk Biscuits in half.
5. Place each biscuit bottom in shallow bowl. Top each generously with strawberries and whipped cream. Cover fruit and cream with biscuit tops. Dust biscuits with powdered sugar and serve.