Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt. Using a pastry cutter or your fingertips, work the cold butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This creates flaky layers.
- In a small bowl or measuring cup, whisk together the 2/3 cup cold heavy cream and the cold egg until smooth. Make a well in the center of your dry ingredients and pour the cream mixture in. Using a fork, gently stir just until a shaggy dough forms. Do not overmix.
- Turn the dough out onto a lightly floured surface. Gently pat it into a 1-inch thick rectangle. Fold the dough in half, then pat it out again to 1-inch thickness. Repeat this folding process one more time. This builds flaky layers. Finally, pat the dough into a 1-inch thick round.
- Using a 3-inch round biscuit cutter or a glass, cut straight down into the dough without twisting. Gather the scraps, gently pat together, and cut remaining biscuits. You should get 6 biscuits. Place them 2 inches apart on the prepared baking sheet. Brush the tops lightly with heavy cream and sprinkle with a pinch of sugar.
- Bake for 14-16 minutes, or until the biscuits are puffed and golden brown on top. Transfer to a wire rack to cool completely. While they cool, prepare the strawberries and cream.
- In a medium bowl, combine the sliced strawberries and 1/4 cup granulated sugar. Stir gently, then let sit for at least 20-30 minutes. The sugar will draw out the juices, creating a delicious syrup. For the whipped cream, use a chilled bowl and beaters. Whip the 1 cup of cold heavy cream, powdered sugar, and vanilla on medium-high speed until soft peaks form.
- To assemble, split each cooled biscuit in half horizontally with a fork or serrated knife. Place the bottom half on a plate. Spoon a generous amount of the macerated strawberries and their juices over it. Top with a large dollop of whipped cream. Place the biscuit top slightly askew on the cream. Serve immediately.
Notes
Chef's Tips:
• For the flakiest biscuits, ensure all ingredients (butter, cream, egg) are very cold.
• Do not twist the biscuit cutter when cutting; this seals the edges and prevents a good rise.
• Assemble just before serving to prevent the biscuits from getting soggy.
Food Safety:
• Store assembled shortcakes in the refrigerator and consume within 24 hours.
• Whipped cream and cut berries are perishable; do not leave at room temperature for more than 2 hours.