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Anyone who knows me well knows that my favorite gifts are always food gifts! My 4th grade neighbor, Alexis, gave me the most beautiful strawberries, lovingly grown by her grandfather. Locally grown strawberries are delightfully small and super sweet. This strawberry shortcake is the perfect way to showcase them in a summery dessert that everyone will love.

1 ½ cups flour
3 tbsp brown sugar
2 tsp baking powder
¼ tsp salt
5 tablespoons cold butter, cut into small cubes
2/3 cup half and half, plus additional for brushing
1 tbsp raw sugar
2 cups hulled, halved strawberries
1 tbsp sugar
1 tsp lemon juice
1 cup heavy cream
1 tsp vanilla extract
2 tbsp powdered sugar

Preheat oven to 350 degrees.

Whisk the flour, brown sugar, baking powder, and salt together in a large bowl. Using your fingertips, rub in the butter cubes until the mixture resembles coarse meal. Add the half and half, gently stirring to form a dough.

Transfer dough to a floured surface and gently pat the dough out to 3/4 inch thickness. Using a drinking glass or biscuit cutter, cut biscuit rounds and transfer to a baking sheet. Brush the tops with half and half and sprinkle with raw sugar. Bake for 15-20 minutes, until biscuits are golden brown and firm to the touch.

Lightly toss the strawberries with sugar and lemon juice and let stand at least 15 minutes to allow juices to form.

To make the whipped cream, whip the heavy cream, vanilla, and powdered sugar in a large bowl with a whisk until soft peaks form.

To assemble, split the biscuits and spoon berries over the bottom half. Top with whipped cream and the biscuit top.