Homemade Strawberry Shortcake
Homemade Strawberry Shortcake
Yield: 8 servings
Recipe adapted from the NYTimes recipe
Biscuits
4 cups all purpose flour
3 tablespoons sugar
¼ teaspoon salt
5 teaspoons baking powder
3/4 cup butter, room temp. * (Plus 1/4
cup more, melted, for brushing)
1 1/4 cups whipping cream
Filling
2 lbs ripe, well-rinsed strawberries
½ cup sugar, or more to taste
Whipped cream
1 3/4 cups whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla paste (or extract)
Directions
Clean and slice your strawberries. Add sugar and gently crush with the back of a fork to release their juices. Set aside, covered, for about 30 minutes until the juices release.
Preheat oven to 400 degrees and line a baking sheet with parchment paper.
In a large mixing bowl, sift together flour, 3 tablespoons sugar, salt, and baking powder. Add ¾ cup of softened butter, and use a fork to smash into dry ingredients. Add 1¼ cups heavy cream, and mix with your hands until you have a soft dough. Knead the dough for one minute on a lightly floured pastry board, then roll it out to about ½-inch thickness. Using a 3-inch biscuit cutter, cut 8 rounds.
Brush butter over the biscuits and bake for 15 minutes, or until golden brown.
Remove from the oven, and slice shortcakes apart. Brush the insides with some of the remaining melted butter.
Beat remaining heavy whipping cream, powdered sugar, and vanilla bean paste until thick.
Place a bottom half of a shortcake on each plate. Top with a generous spoonful of whipped cream and berries. Cover with a top half, add a few more berries, and top with whipped cream. Serve immediately.
