1/2 pint of strawberries, sliced (about 1 cup)
1 gala apple, quartered, sliced (1/4-inch thick) rounds (or any red apple of your choice)
Granulated white sugar, divided
2 teaspoons freshly squeezed lemon juice 1/2 teaspoon cinnamon
1 (1/2) cup all purpose flour, sifted
2 teaspoons baking powder
1/8 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into small cubes
1 (1/4) cup whole milk, at room temperature
1 large egg
1 cup heavy cream1 banana, sliced into (1/4-inch thick) rounds
Divide the strawberries and apple into 2 separate bowls. Add 2 tablespoons sugar to the strawberries, mix together, and set aside. Combine 2 tablespoons sugar, lemon juice, and cinnamon to the apple and set aside.
In a medium bowl, whisk together the flour, baking powder, remaining sugar and salt until well combined. Add the butter to the flour and using a fork, break up the butter into the pea size pieces until well combined with the flour. Whisk together the milk and eggs. Add the milk mixture and using a wooden spoon, mix together until it forms a dough.
Roll the dough on a floured surface into 1/2 to 5/8 inch thick. Using a round cutter, cut about 10 rounds.
Place the biscuits on a sheet pan and brush the tops with egg wash, and sprinkle with sugar. Bake for 15 to 20 minutes, until golden brown. Cool on the pan.
Meanwhile, prepare the whipped cream. Whisk together 2 tablespoons sugar and cream using a electric mixer until forms stiff peaks, about 5 minutes. Store any unused portion in an airtight container for up to 10 hours. When ready to use, re-whisk for 10 to 15 seconds.
Assemble: Cut the shortbreads in half and fill with a layer of whipped cream, banana, whipped cream, apple, shortbread, whipped cream, strawberry. Enjoy!