Prepare:

• Add all dry ingredients into a mixing bow. Stir in a little heavy cream and mix well
• On a clean surface, sprinkle flour, gently work the dough until incorporated
• Roll out the dough and cut into biscuits. Any remaining dough pieces can be re-worked and re-rolled to cut out more biscuits.
• Place biscuits on a greased cookie sheet and bake in a 425°F oven for about 14 minutes
• Quarter the strawberries and sprinkle with sugar. Mix well and set aside
• Whip the heavy cream until you have “soft peaks” and a small amount of sugar to sweeten the cream. Refrigerate while waiting to assemble shortcakes

• Cut the biscuits in half; place the bottom half on a plate
• Add a spoonful of strawberries then a dollop of cream
• Place the top of the biscuit on the cream
• Garnish with a fresh mint