Strawberry Shortcake

7 Mar

This recipe is adapted from Joy of Cooking by Irma Rombauer. It serves 8 people, but you can easily scale it up or down.

3 cups all purpose flour
3 Tbsp granulated sugar
1 1/2 Tbsp baking powder
3/4 teaspoon salt
12 Tbsp cold unsalted butter, cut into small pieces
1 1/2 cups heavy cream
1 1/2 teaspoons vanilla extract
3 pints of strawberries
3 cups of whipped cream
  1. Make the shortcake biscuits.

Sift the flour, sugar, baking powder, and salt into a large bowl. Toss with a fork to combine. Cut the butter into the flour mixture with a pastry cutter or a fork until the largest pieces of butter are the size of peas. (Or pulse several times in a food processor.) Combine the cream and vanilla in a liquid measure. Make a well in the center of the flour and pour the cream mixture into the well. Mix with a fork until the dough is evenly moistened and just combined; it should look shaggy and still feel a little dry. Gently knead by hand five or six times to create a loose ball.

Turn the dough out onto a lightly floured work surface and pat it into an 8-inch square, 3/4 to 1 inch thick. Transfer the dough to a baking sheet lined with parchment or silpat, cover with plastic and chill for 20 minutes in the refrigerator. Heat the oven to 425ºF. Remove the dough from refrigerator. Cut the dough into 9 even squares and spread them about 2 inches apart from each other on the baking sheet. Bake until the biscuits are medium golden brown, 18 to 20 minutes.

2. Prepare the berries. Wash, pat, dry, and hull the strawberries. Crush 1/4 of the berries and slice the remaining. Combine the sliced and crushed berries with 1/4 cup sugar. Refrigerate until serving time.

3. Prepare whipped cream.

Just before serving, reheat the bisbuits or scones in a 250°F oven for 10 minutes. Split each biscuit horizontally in half with a fork. Place the bottom of each biscuit on 8 shallow bowls. Spoon the berry mixture over the top with the biscuit tops. Spoon a generous dollop of cream on top of each shortcake. Serve immediately

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