Vanilla Strawberry Shortcake
1 quart fresh strawberries, rinsed, hulled and sliced
3 Tbsp Golden Fig Vanilla Sugar
1/2 cup heavy whipped cream (plus more if you want to whip it for topping)
1 tsp lemon zest
4 biscuits or 4 slices angel food cake
In bowl, mash strawberries and sugar together. Stir in heavy cream and lemon zest. Spoon over biscuits or angel food cake. Top with a dollop of fresh whipped cream, if you’d like!
To whip heavy cream for topping: in a bowl (preferably a chilled bowl), whisk cream until soft peaks are formed. Sprinkle in a tablespoon or two of Vanilla Sugar. Whisk again until desired stiffness.
Allergy Warning: Contains milk and wheat