Fresh Strawberry Sauce:
1 pint basket strawberries, stemmed and halved
3 tablespoons granulated sugar, or to taste
1 pint basket strawberries, stemmed and sliced
1 1/2 cups whipping cream, whipped and sweetened with sugar
6 mint sprigs, for garnish
Preheat oven to 350°F
(175°C).
To Make Shortcakes: In
bowl, mix flour, sugar, baking powder and salt. Gently stir with
fork, gradually mix in cream until just combined. Mixture should
barely hold together. With hands, form dough into six balls;
place 3-inches apart on parchment-lined baking sheet.
Bake in center of oven
25 to 30 minutes until light golden brown; cool on baking sheet.
Meanwhile, to make Fresh
Strawberry Sauce, in blender container, purée strawberries
until smooth. Sweeten to taste with sugar; cover and set aside.
Split shortcakes horizontally.
Divide sauce among six dessert plates; top each with a shortcake
bottom, 1/4 cup sliced strawberries and 1/4 cup whipped cream.
Cover with shortcake tops. Spoon remaining strawberries and whipped
cream over shortcakes, dividing equally.
