Strawberry Shortcake

 Strawberry Shortcake

BISCUTS 
1 cup flour
1/2 stick cold, cubed butter
2 Tbsps sugar
1⁄2 cup chilled heavy cream
1 1⁄4 tsps baking powder
1/4 tsp salt
1 egg,
1 Tbsp  beaten for egg wash + sugar, for sprinkling

WHIPPED CREAM 
1⁄2 cup heavy whipping cream
1 Tbsps  powdered sugar
1⁄2 tsp vanilla

ROASTED STRAWBERRIES
2 pints fresh strawberries
1⁄4 cup  sugar
1 tsp vanilla
 
Place flour, 2 tablespoons sugar, baking powder, and salt in a large bowl. Add butter and cut in with a pastry cutter. Add cream, pulse until moist clumps form. Transfer dough to parchment and roll into a rectangle about 1 1/4 inches thick. Transfer dough to prepared baking sheet and chill for 20 minutes. 

Cut the dough lengthwise in half, then crosswise into 4 equal strips, forming 8 square biscuits. Brush top of biscuits with egg wash; sprinkle with remaining 1 tablespoon sugar. Bake at 425 ̊ until biscuits are golden brown about 15 minutes. 

Toss strawberries with 1⁄4 cup sugar and vanilla. Roast in 350 ̊F until it begins to release juices and becomes fragrant. Cool and top.