Strawberry Shortcake With Buttermilk Biscuits

Directions

1. Combine strawberries, 1/2 c. sugar and raspberry preserves in a large bowl; toss to coat. Let stand till syrup forms, tossing occasionally, about 1 hour.
2. Beat chilled whipping cream, vanilla extract and remaining 3 Tbsp. sugar in another large bowl till stiff peaks form. (Can be made 6 hrs ahead. Cover separately and chill.)
3. Cut Buttermilk Biscuits in half. Place each biscuit bottom in shallow bowl.
4. Top each generously with strawberries and whipped cream. Cover fruit and cream with biscuit tops. Dust biscuits with powdered sugar and serve.
5. Buttermilk Biscuits: Preheat oven to 375 F. Sift flour, sugar, baking pwdr and salt into large bowl. Add in butter and rub in with fingertips till mix resembles coarse meal. Gradually add in buttermilk, tossing with fork till large moist clumps form. Gather dough into ball. Divide into 4 pcs. Shape each piece into 3-inch round. Transfer to baking sheet, spacing proportionately.
6. Bake biscuits till tester inserted into center comes out dry, about 20 min (biscuits will be pale). Transfer biscuits to a rack and cold to lukewarm. (Can be prepared 6 hrs ahead. Cold. Wrap tightly in aluminum foil and store at room temperature. Before serving, rewarm in 350 F oven for5 min.)