Strawberry Shortcake

Strawberry Shortcake

  • Servings: 8
  • Rating:

Ingredients

2 pints strawberries
3 Tbsp sugar (or more, if your strawberries aren't as sweet as our Hoods)
 
1 2/3 cups flour (I like to sub in 1/3 cup rye or whole wheat pastry flour), plus more for rolling/cutting biscuits
1/4 teaspoon salt
2 tsp baking powder
1/4 cup sugar
1/2 cup (1 stick) unsalted butter (substituting coconut oil for part of the butter is particularly lovely)
2 hard-boiled egg yolks
scant 3/4 cup half and half or heavy cream

1 egg white, slightly beaten, or a splash of cream
a few spoonfuls sugar (coarse sugar is especially nice)

1 cup heavy cream
1 Tbsp sugar
1/2 teaspoon vanilla

Directions

Slice the strawberries, and place in a bowl with the sugar. Mash about half of them with a potato masher, leaving some whole but creaming enough smaller bits to hold the mixture together. Set aside to let the juices come out.

Preheat oven to 375º Farenheit, and line a baking sheet with parchment or grease it well.

Whisk together flour, salt, baking powder and sugar in a medium bowl. Cut the butter in pats into the flour, and press with the heel of your hand to form fat flakes. Turn from the bottom to bring up the flour mixture, and repeat the process until all of the butter is reduced to flakes or bits. Press the hard-boiled egg yolks through a sieve into the bowl, and toss a few times, until they're coated with flour and mixed throughout.
 
Pour the half-and-half or cream into the flour mixture, and toss together until most of the flour is incorporated (as with most baked goods, under-mixing is better than over-mixing).  Lightly flour a counter or work surface, and gently knead the dough until it just comes together.  Pat or roll it out to a 3/4" thickness, and cut into rounds with a 3-inch biscuit cutter. Gently press together any scraps and cut until all the dough is gone.
 
Place the biscuits on the prepared baking sheet, brush with the egg white or cream, and sprinkle with sugar. Bake until set and just beginning to brown, ~12-15 minutes. Let cool very slightly.
 

While the biscuits are cooling, whip the cream to soft peaks and add the vanilla and sugar. Taste and add more if desired.

Split the still-warm biscuits, and top with the berries and whipped cream. Devour.