Easy Strawberry Shortcake

Preheat the oven to 400°F (200°C
Place the strawberries, ½ cup (125 mL) of the sugar, cornstarch, and lemon juiced with the Citrus Press into the Rockcrok® Everyday Pan. Bring to a simmer over medium heat. Simmer for 10 minutes to reduce, using the Mix ‘N Chop to mash the strawberries.
Combine the flour and cream in a large mixing bowl and mix until just combined. Use the Large Scoop to add the dough to the pan with the strawberry mixture.
Combine the remaining sugar and cinnamon. Sprinkle the mixture over the biscuits. Bake, uncovered, for 20 minutes, or until the biscuits are lightly browned.
Remove the pan from the oven and let it stand for at least 5 minutes before serving.

Ingredient :

2 lbs. (1 kg) fresh strawberries, stems removed
½ cup (125 mL), plus 1 tbsp (15 mL) sugar, divided
1 tbsp (15 mL) cornstarch
½ lemon
2 cups (500 mL) self-rising flour (see cook's tip)
1½ cups (375 mL) heavy whipping cream
½ tsp (2 mL) ground cinnamon