Strawberry Shortcake 10 servings 30 min prep time 40 min total time Facebook Twitter Pinterest Email Print Your Name* Your Email* Your Friend's Email* Crisp, buttery biscuits served with sweet strawberries and lightly sweetened crème fraîche. IngredientsBiscuits2 cups all-purpose flour 2 tablespoons baking powder 1 tablespoon sugar 1 teaspoon salt Biscuit6 tablespoons Vermont Creamery Unsalted Cultured Butter - 82% Butterfat Biscuits1/2 cup Vermont Creamery Crème Fraîche 1/2 cup milk 1/2 teaspoon vanilla 2 tablespoons Vermont Creamery Unsalted Cultured Butter - 82% Butterfat for brushing on biscuit tops Topping1 pound fresh strawberries, stemmed and sliced 1 (8-ounce) container Vermont Creamery Crème Fraîche 3 tablespoons sugar Get Ingredients Directions STEP 1 Heat oven to 425°F. STEP 2 Place flour, baking powder, sugar, and salt in large mixing bowl; stir to combine. Cut in butter by pinching butter into flour mixture until butter resembles pea-sized crumbs. STEP 3 In a separate bowl, mix crème fraîche, milk, and vanilla. Add the wet ingredients to the dry and stir until just combined. Do not overmix. STEP 4 Gently pat dough together on floured surface. Roll out to 3/4- to 1-inch thickness. Using a lightly floured round biscuit cutter, cut out dough rounds. Place onto cookie sheet. Bake 10-15 minutes or until lightly brown. STEP 5 Melt 2 tablespoons butter and brush on top of biscuits while still hot from oven. STEP 6 Combine 8 ounces crème fraîche and 3 tablespoons sugar in small bowl. STEP 7 Slice each biscuit and serve with spoonfuls of strawberries and a dollop of the lightly sweetened crème fraîche. Related Recipes Dessert Island French “Tarte aux fraises” Apple Pecan Cake Four Season Mascarpone Cheesecake Strawberries & Cream Cake Mascarpone Cheesecake