Instructions

To make the shortcake:

1. Preheat oven to 450 degrees. Spray a baking sheet with non-stick spray.
2. Add all of the ingredients to a mixing bowl and stir well to combine.
3. Use a large cookie scoop to scoop out 8 biscuits.
4. Lightly flatten the biscuits with your fingers.
5. Bake for 10-12 minutes or until golden brown.
6. Cool biscuits before assembling.

To prepare the strawberries:

1. Rinse and dry the strawberries.
2. Slice the strawberries and add to a mixing bowl with the sweetener. You may want more or less sweetener, depending on how sweet the berries are. Taste and adjust as needed. Stir berries to coat them in the sweetener.
3. Let sit while the biscuits are baking to release some of their juices.

To make the whipped cream:

1. Add the cold whipping cream to a medium mixing bowl and beat with an electric mixer until soft peaks form.
2. Add the sweetener and vanilla to the cream and beat well until soft and billowy. Do not overmix.

To assemble:

1. Carefully split each biscuit in half. The biscuits can be delicate; if the top half of the biscuits crumble, just sprinkle them over the shortcakes.
2. Evenly divide the strawberries and whipped cream among the biscuits, layering them with a biscuit half on bottom, then whipped cream and strawberries. Repeat layers once per shortcake.