Ingredients
Equipment
Method
- In a medium bowl, combine the sliced strawberries and 1/4 cup granulated sugar. Stir gently, then set aside to macerate for at least 30 minutes. This draws out the berries' natural juices to create a delicious syrup.
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, 2 tablespoons of sugar, baking powder, and salt. Add the cold, cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Make a well in the center of the flour mixture and pour in the 3/4 cup of cold heavy cream. Use a fork to gently stir just until a shaggy dough forms. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
- Using a floured 3-inch round biscuit cutter, press straight down (do not twist) to cut out biscuits. Gently re-pat the scraps to cut more biscuits; you should get 6. Place them on the prepared baking sheet, brush the tops lightly with cream, and sprinkle with a pinch of sugar. Bake for 13-15 minutes until golden brown and puffed. Let cool slightly.
- While the biscuits cool, make the whipped cream. In a chilled bowl, combine the cold heavy whipping cream, powdered sugar, and vanilla. Whip with a hand mixer or whisk until soft peaks form. To assemble, split a warm biscuit, spoon a generous amount of macerated strawberries and their juices over the bottom half, top with a dollop of whipped cream, and crown with the biscuit top.
Notes
Chef's Tips:
• For the flakiest biscuits, handle the dough as little as possible.
• The biscuits are best served warm, but can be baked ahead and reheated.
• Serve immediately after assembling to prevent the biscuits from getting soggy.
Food Safety:
• Store assembled shortcakes in the refrigerator and consume within 24 hours.
• Do not leave dairy-based whipped cream at room temperature for more than 2 hours.