Shortcut Shortcakes

2 cups all-purpose flour

1 tablespoon baking powder

2½ tablespoons sugar

1 cup, plus 2 tablespoons heavy whipping cream, divided

Heat oven to 400 degrees. Lightly grease baking sheet or line with parchment paper.

In medium bowl, whisk together flour, baking powder and sugar. Pour in 1 cup heavy cream and gently stir with fork just until dough clumps form. Using scrapper, gently turn any remaining dry flour mixture to the top. Sprinkle 1 tablespoon heavy cream over dough. Press dough together gently with hands. Do not over mix or knead the dough.

Turn onto table and form into 6-inch long log. Gently smooth top and sides. Cut into 8 slices. Place biscuits on baking sheet and gently press into rounded shapes, about 1 inch high. Brush tops with 1 tablespoon cream. Bake 18-20 minutes until biscuits are light golden brown. Cool 10 minutes on rack. Split warm biscuits in half, horizontally. Fill or top with fresh fruit and top with whipped cream.

Serves eight.

Baker's hint: Biscuits are best served the same day as baked. Store cooled biscuits tightly wrapped.

@Recipe nutrition:Nutrition values per serving: 244 calories, 13 g fat (8 g saturated fat), 29 g carbohydrates, 1 g fiber, 4 g protein, 46 mg cholesterol, 13 mg sodium.