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Trail: StrawberryShortcake



Strawberry Shortcake

Serves 6.

2 pounds strawberries, washed, hulled, and sliced
3 or 4 tablespoons sugar (depends how sweet you want your strawberry syrup)

2 cups (10 ounces) unbleached all-purpose flour
2 teaspoons baking powder
2 tablespoons sugar
3/4 teaspoon table salt
2/3 cup cold buttermilk
1 large egg
8 tablespoons unsalted butter, melted and cooled slightly

Whipped Cream:
1/2 cup heavy cream
1 tablespoon sugar
1/2 teaspoon vanilla extract

For the fruit:
Gently toss the strawberries with the 3-4 tablespoons sugar in a large bowl to macerate. Let stand at least 30 minutes.

For the biscuits:
Adjust oven rack to middle position and preheat oven to 475F. While fruit is macerating, whisk flour, baking powder, 1 tablespoon sugar, and salt in a large bowl. Whisk together buttermilk and egg in a medium bowl; add melted butter and stir until butter forms small clumps.

Add buttermilk mixtture to dry ingredients and stir with wooden spoon until dough comes together and no dry flour remains. Continue stirring vigorously for 30 seconds. Using greased 1/3 cup dry measure, scoop up mound of dough and drop onto parchment-lined baking sheet (if dough sticks to cup, use small spoon to pull it free). Repeat with remaining dough, spacing biscuits about 1 1/2 inches apart, to create 6 biscuits. Sprinkle remaining 1 tablespoon sugar evenly over top of biscuits. Bake until tops are golden brown and crisp, about 15 minutes. Transfer to wire tack and let cool at least 15 minutes before assembling.

For the whipped cream:
Using hand mixer or stand mixer fitted with whisk attachment, beat cream, sugar, and vanilla on low speed until bubbles form, about 30 seconds. Increase speed to medium; continue beating until beaters leave trail, about 30 seconds longer. Increase speed to high; continue beating until nearly doubled in volume and whipped cream forms soft peaks, 30 to 45 seconds longer.

To assemble:
Split each biscuit in half and place bottoms on individual serving plates. Spoon portion of crushed fruit mixture over each bottom, followed by any exuded juices. Top fruit with 2 tablespoons whipped cream, cap with biscuit top, and dollop each shortcake with some remaining whipped cream. Serve immediately.