Flaky buttermilk biscuits, rich strawberry topping, and cool whipped cream combine beautifully in this classic Valentine's Day treat. Cutting the biscuits into heart shapes makes a memorable presentation.
For a richer taste, brush the tops of the biscuits with beaten whole egg or heavy cream.
Instead of using a cookie cutter, pat the dough into a rectangle and cut into serving-sized squares with a sharp knife.
Preheat oven to 450 degrees F. Lightly grease 2 cookie sheets.
In a large bowl whisk flour, baking powder, baking soda and salt to combine. Cut in the shortening and butter using two knives or a pastry blender until the pieces are about the size of peas. Add buttermilk and stir to blend.
Turn out on lightly floured board. Knead about 4 times and pat into a 3/4-inch thick rectangle. Using a 3-inch heart-shaped cutter, cut out biscuits. Cut as many biscuits as possible by reforming scraps into a 3/4-inch thick rectangle.
Bake about 20 minutes or until golden and baked through.
In a medium bowl, mix strawberries and sugar to combine. Let sit until juice forms.
In a large bowl with a beater on medium-high, beat cream with sugar and vanilla until whipped.
To serve, slice through biscuit horizontally and place cut sides up on a plate. Top with 1/4 cup berries and juice and 1/3 cup of whipped cream.