Ingredients
Equipment
Method
- Preheat 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 the sugar, baking powder, and salt. Using a pastry cutter or your fingertips, work the cold, cubed butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This creates flaky layers.
- Make a well in the center of the flour mixture and pour in 2/3 cup of heavy cream. Use a fork to gently stir just until a shaggy dough forms. Do not overmix. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
- Using a 2.5 to 3-inch round biscuit cutter, press straight down (do not twist) to cut out 6 biscuits. Gently re-pat the scraps to cut the final biscuits. Place them 2 inches apart on the prepared baking sheet. Brush the tops with the remaining 2 tablespoons of heavy cream and sprinkle with a pinch of the remaining sugar. Bake for 12-15 minutes until golden brown and puffed. Transfer to a wire rack to cool completely.
- While biscuits bake, macerate the strawberries. In a medium bowl, combine the sliced strawberries with the remaining 2 tablespoons of sugar. Toss gently and let sit at room temperature for at least 20 minutes, until the berries release their juices and create a light syrup.
- Make the whipped cream. In a chilled bowl, using a hand mixer or whisk, beat the cold heavy whipping cream, vanilla, and the final 1 tablespoon of sugar until soft peaks form. Be careful not to over-whip into stiff peaks, as you want a soft, dollop-able texture.
- To assemble, carefully split each cooled biscuit in half horizontally with a serrated knife. Place the bottom half on a plate. Spoon a generous amount of macerated strawberries and their juices over it. Top with a large dollop of whipped cream. Place the biscuit top gently over the cream. Serve immediately.
Notes
Chef's Tips:
• For the flakiest biscuits, freeze the cubed butter for 15 minutes before using.
• The most common mistake is overworking the biscuit dough, which makes them tough.
• Serve on a small plate with a dusting of powdered sugar for a beautiful presentation.
Food Safety:
• Store assembled shortcakes in the refrigerator and consume within 24 hours.
• Keep whipped cream refrigerated until ready to serve.