Ingredients

• 1 c. White Flour (All Purpose Unbleached Flour)
• 1 1/4 c. cake flour
• 1/4 tsp. Iodized Salt
• 1 tbsp. Cane Sugar
• 1 tbsp. Baking Powder
• 3 tbsp. butter, cold
• 1 tsp. vanilla extract
• 1 1/4 c. buttermilk
• 1 3/4 c. water
• 2 1/2 c. THRIVE Strawberry Slices - Freeze Dried
• 1 tsp. vanilla extract
• 1/2 c. Cane Sugar
• 1 tbsp. cornstarch + 1 tbsp. water
• 1 1/2 c. heavy cream
• 1/4 c. Cane Sugar
• 1 tsp. vanilla extract

Directions

1. Mix all dry ingredients together and cut in the butter.
2. Add vanilla and buttermilk and mix until just moistened; be careful not to over mix.
3. Move dough to floured table and fold biscuit dough into itself 1–2 times. Roll dough out to about 1 1/4" thick. Cut with a ring mold.
4. Place cut cakes on a greased cookie sheet, making sure the sides touch each other. Brush biscuits with melted butter and sprinkle sugar on top.
5. Bake at 425F for 10–15 minutes or until golden brown.
6. To assemble each shortcake, add a spoonful of strawberry sauce to top each cake and add whipped cream on top.
7. Combine all ingredients except cornstarch slurry. Bring up to a simmer and simmer for about 2 minutes
8. Stir in cornstarch slurry and cook another 1–2 minutes. Take off heat and place in the fridge to cool.
9. Whip cream in mixer until soft peaks form. Add in sugar and vanilla and whip again.