Strawberry Shortcake

 

 

 

 

 

 

 

Yield: 8 Servings

Biscuits:

  • All-purpose flour — 2 cups
  • Baking powder — 1 tablespoon
  • Salt — 1/2 teaspoon
  • Sugar — 3 tablespoons
  • Butter, chilled — 4 oz. or 1 stick
  • Half and half, milk, or cream — 2/3 to 3/4 cup

Method:

  1. Preheat the oven to 425 degrees. Set rack at center level.
  2. In a food processor (you can use a pastry cutter or fingertips) combine the flour, baking powder, salt, and sugar and pulse to mix.
  3. Cut butter into about 8 pieces and add to the mixture. Pulse until the mixture resembles coarse meal, but with few pea-size chunks of butter left in the mixture.
  4. Transfer the mixture to a large bowl and make a well in the center. With a fork stir in the cream or milk, just until dough is moist. Be very careful not to overwork. The dough doesn’t have to hold together well at this point.
  5. Let the dough stand for a minute. Turn the dough out onto a lightly floured surface. Fold the dough over on itself (knead) 2 or 3 times, until it is holding together and is less sticky.
  6. Gently pat the dough into a 6 by 12-inch rectangle about 3/4-inch thick and cut into 8 (3-inch) biscuits with a floured round cutter. Transfer to a parchment or silpat-lined cookie sheet. Brush on a little milk or cream and sprinkle tops with some sugar, if desired.
  7. Bake for 10 to 15 minutes, until risen and golden brown. Cool.

Topping:

  • Strawberries — 1 quart
  • Sugar — 1/3 cup
  • Heavy whipping cream — 1-1/2 cups
  • Sugar — 2-3 Tbls.
  • Vanilla extract — 1/2 tsp.

Method:

  1. Rinse the berries under cold water; drain well. Hull and slice the berries; place in a bowl. Sprinkle with 1/3 cup sugar; cover and let stand at room temperature for about 1 hour.
  2. Whip the cream, 2-3 Tbls. sugar and vanilla until it holds a soft peak. Cover and refrigerate until ready to serve.
  3. Split each biscuit horizontally with a serrated knife. Top with about 1/3 cup of berry mixture. Replace the tops and top with whipped cream.