EASY STRAWBERRY SHORTCAKE

~ Pampered Chef

2 lb. fresh strawberries, hulled
1/2 c. plus 1 T. sugar, divided
1 T. cornstarch
juice of 1/2 lemon
2 c. self-rising flour (see notes for using all-purpose flour)
1 1/2 c. heavy whipping cream
1/2 t. cinnamon

Preheat oven to 400 degrees.

Place strawberries, 1/2 cup sugar, cornstarch, and lemon juice into a Rockcrok Everyday Pan. Bring to a simmer over medium heat and allow to cook for 10 minutes, mashing berries periodically. 

Meanwhile, in a large bowl, mix flour and whipping cream until just combined. When strawberries have finished simmering, use a Large Scoop to dollop dough over berry mixture. Combine cinnamon and 1 tablespoon of sugar, then sprinkle mixture over dough. 

Transfer pan to preheated oven and bake 20 minutes or until biscuits are lightly browned. Let stand for at least 5 minutes before serving.

Notes: The Rockcrok product line is safe for stove, oven, microwave, grill, freezer, and microwave. If you don't have the Everyday Pan, be sure to use something that's safe with both the stove and oven, or use one pan for cooking berries on the stove and transfer them to another for baking the shortcake.  If you don't have a scoop, make biscuits that measure roughly three tablespoons. You can replace self-rising flour with 2 c. all-purpose flour, 1 T. baking powder, and 1/2 t. salt. We've subbed canned coconut milk for the heavy whipping cream to make a dairy-free version that tasted just as good as the original.