Ingredients
For Shortcakes:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup Carapelli Extra Light Olive Oil
3/4 cup half-&-half
Coarse granulated sugar

For Berries & Cream:
1 pint (2 cups) fresh strawberries, hulled and sliced
1/2 cup granulated sugar
1 cup heavy whipping cream, chilled
1 teaspoon pure vanilla extract
2 tablespoons powdered sugar

Preparation Directions
For Shortcakes: Preheat oven to 400°F. In large bowl, combine flour, baking powder and salt. Make well in center of flour mixture and add olive oil. Using a fork or pastry blender, combine the flour with the oil until mixture is lightly combined. Stir in half-&-half until mixture forms a soft dough. Turn dough onto lightly floured surface and knead until smooth, about 6 times. Using a floured rolling pin, roll dough to 1/2-inch thickness. Using a biscuit cutter (dipped in flour) cut out rounds from dough. Place shortcakes 1-inch apart on ungreased cookie sheet. Gather dough and reroll to cut out additional shortcakes. Sprinkle each shortcake with coarse granulated sugar. Bake shortcakes until golden brown about 15-18 minutes. Let shortcakes cool slightly before assembling.

For Berries: In bowl, combine berries and sugar; stir until blended. Let berries stand for 20-30 minutes.

For Sweetened Whipped Cream: In chilled mixing bowl, beat together whipping cream and vanilla until soft peaks form. Add powdered sugar to whipping cream. Beat until just blended.

To serve, cut shortcakes in half horizontally. Top bottom halves of shortcakes with berries and sweetened whipped cream. Place shortcake tops over whipped cream and serve. If desired, garnish with fresh mint sprigs and whipped cream. Serves 6.

Preparation Time: 30 minutes

Total Time: 50 minutes