Heart Shaped Strawberry Shortcake

This recipe is from Sweets to the Sweet by Susan Branch.  You can check out her products at www.susanbranch.com.  She has adorable books...a perfect gift.

You'll need a heart-shaped cookie cutter, about 2 inches.

To prepare strawberries & make them juicy:  Keep back a few small, whole berries for garnish.  Cut the rest in bite-sized pieces; sprinkle a couple of spoonfuls of sugar over & toss gently.  Refrigerate for 1 hour.

Biscuits:

2 C. unbleached flour

1 Tbsp. baking powder

1 tsp. salt

2 1/2 tsp. sugar

1 1/2 C. heavy cream

4 Tbsp. melted butter

Preheat oven to 425 degrees.  With a fork, stir together flour, baking powder, salt & sugar.  Slowly add 1 to 1 1/2 C. cream, stirring constantly, just until dough comes together.  Place dough on floured board and knead for 1 minute.  Pat dough flat to about 3/4" thick.  Cut with heart-shaped or round 2" cookie cutter & brush both sides with melted butter.  Place them 1" apart on ungreased cookie sheet.  Bake 15-18 minutes till browned.  (makes about 14)

To Serve:

Whip cream with a spoon of sugar & a tsp. of vanilla to taste.  Split the biscuits, spoon berries over bottom half, add a dollop of whipped cream, replace top - more berries and cream.