How To Make Strawberry Shortcake

Preheat oven to 375 degrees F and prepare three round cake pans.

Slice 2 packages (16 oz. each) of Driscoll’s strawberries in quarters.

Combine 2 cups heavy cream with ¼ cup sugar and beat with an electric mixer until peaks form. Refrigerate until serving.

Combine ½ cup sugar, 3 ½ cups flour, 1 tablespoon baking powder,

1 teaspoon baking soda and a dash of salt.

Add 10 tablespoons chilled butter, working it in to form a crumbly dough mixture.

Add 1 ¾ cups heavy cream to the dough.

Sprinkle a surface with flour and knead the dough into a ball.

Divide dough into 3 parts and press each one into a prepared cake pan. Bake about 25 minutes at 375 F or until golden brown.

Let the cakes cool after baking.

Assemble the layer cake on a serving plate.

Top each layer with equal parts of whipped cream and sliced strawberries.

Serve it up immediately!