Roasted Strawberry Shortcakes with Vanilla Biscuits

Our breakfast...



8 oz (1 3/4 cup) flour
1/2 cup plus 3 Tablespoons granulated sugar-more for sprinkling
1 tablespoon baking powder
1/4 teaspoon salt
1 1/2 cups chilled heavy whipping cream-more for brushing
2 teaspoons vanilla
1 quart strawberries,  hulled
1/2 cup sour cream
2 tablespoons confectioners' sugar

Position rack in middle of oven and heat to 425 degrees. Grease a large baking sheet.

In a large bowl, whisk together the flour, 3 tablespoons of sugar (I used a lot more) the baking powder and salt.

In another large bowl beat 1 cup of the cream with an electric mixer on medium high speed just until the cream holds soft peaks when the beaters are lifted. Beat in vanilla.

Make a well in the center of the flour mixture, add whipped cream, and stir with fork until the mixture begins to hold together as a dough. Turn dough out onto a lightly floured surface. Knead about 6 times-until just combined. Roll out into 1/2 inch thickness. Cut a total of 6   3 inch rounds, gathering scrapes and reshaping as needed. Lightly brush the tops with cream. Sprinkle with granulated sugar. Arrange biscuits on baking sheet. Bake until golden 12-15 minutes. Transfer to rack to cool.

Increase heat to 450 degrees. Meanwhile, toss the remaining 1/2 cup granulated sugar with the strawberries. Transfer to rimmed baking sheet. Roast the berries, stirring every 5 minutes, until they are soft and fragrant,about 15 minutes total.

To serve-whip the remaining cream, sour cream and confectioner sugar until it forms soft peaks. Split each biscuit horizontally, lay bottom half on 6 plates. Top each with some strawberries. Garnish with cream. Add the top biscuit. Drizzle with syrup made from roasted strawberries. Serve immediately.

These biscuits are best fresh from the oven. So you shouldn't make them more than an hour before serving.