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 Honeyed Chevre On Stonefruit Black Forest Bread Pudding Grilled Vegetable Salad Gingerbread Bundt Cake with Spiced Mascarpone Glaze Naked Red Velvet Cake Crème Fraîche Truffles