Classic Strawberry Shortcake

Ingredients

• 2 cupsall-purpose flour
• 1/3 cupgranulated sugar, plus extra for sprinkling
• 1 Tbspbaking powder
• 1/4 tspsalt
• 1/2 cupcold unsalted butter, cubed
• 3/4 cupcold heavy cream, plus extra for brushing
• 1large egg
• 2 lbfresh strawberries, hulled and sliced
• 1/4 cupgranulated sugar (for strawberries)
• 1 1/2 cupsheavy cream, chilled (for whipping)
• 2 Tbsppowdered sugar
• 1 tspvanilla extract

Nutrition / serving

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Method

1. 1

   Toss the sliced strawberries with 1/4 cup sugar and let sit at room temperature at least 30 minutes, stirring occasionally, until they release a juicy syrup.

   ⏱Start 30:00
2. 2

   Preheat oven to 425°F and line a baking sheet with parchment.

3. 3

   Whisk flour, 1/3 cup sugar, baking powder, and salt together. Cut in the cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces.

4. 4

   Whisk the egg into the cream, then stir into the dry ingredients just until a shaggy dough forms; do not overmix.

5. 5

   Turn the dough onto a floured surface, pat into a 1-inch-thick round, and cut into 8 biscuits. Place on the baking sheet, brush tops with cream, and sprinkle with sugar.

6. 6

   Bake 13–15 minutes, until golden brown on top. Cool slightly on a wire rack.

   ⏱Start 13:00
7. 7

   Whip the chilled 1 1/2 cups cream with powdered sugar and vanilla to soft peaks.

8. 8

   Split warm biscuits in half, spoon strawberries and their juices over the bottom half, top with whipped cream, and cap with the biscuit top.