Real Strawberry Shortcake

Name: Real Strawberry Shortcake
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 2 cups all-purpose flour (spoon flour into a dry-measure cup and level off); 3 tbsp sugar; 1 tbsp baking powder; - tsp salt; 4 tbsp cold unsalted butter (cut into 6 pieces); 1 large egg; C/d cup buttermilk, light cream, or half-and-half; 4 cups strawberries (hulled and sliced); 3 tbsp sugar (for berries); 2 tbsp unsalted butter (softened, for buttering the split biscuit); 1 cup heavy whipping cream; 2 tbsp sugar (for whipped cream); 1 tsp vanilla extract

Classic strawberry shortcake served with fresh strawberries and whipped cream.

45 min

Medium

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Ingredients

all-purpose flour (spoon flour into a dry-measure cup and level off) 2 cups

sugar 3 tbsp

baking powder 1 tbsp

salt - tsp

cold unsalted butter (cut into 6 pieces) 4 tbsp

large egg 1

buttermilk, light cream, or half-and-half C/d cup

strawberries (hulled and sliced) 4 cups

sugar (for berries) 3 tbsp

unsalted butter (softened, for buttering the split biscuit) 2 tbsp

heavy whipping cream 1 cup

sugar (for whipped cream) 2 tbsp

vanilla extract 1 tsp

Instructions

Step 1

Set a rack in the middle of the oven and preheat to 450°F (230°C).

Step 2

Combine the flour, 2 tbsp sugar, the baking powder, and salt in the bowl of a food processor fitted with the metal blade. Pulse several times to mix. Add the butter and pulse 10 to 12 times, or until the butter is finely mixed into the dry ingredients.

Step 3

Whisk the egg and buttermilk together and add to the food processor. Pulse repeatedly until a very soft dough forms.

Step 4

Carefully remove the blade from the bowl and use a metal spatula to scrape away any dough stuck to it. Scrape the dough into the prepared pan and use a small metal offset spatula to spread it evenly. For individual shortcakes, place eight 3- to 4-inch (7- to 10-cm) mounds of dough on a parchment paper–lined, jelly-roll pan. Sprinkle the top of the dough(s) with the remaining tbsp of sugar.

Step 5

Bake the shortcake until it is well risen, deep golden, and firm in the center when pressed with a fingertip, 15 to 20 minutes, 10 to 15 minutes for individual ones.

Step 6

While the biscuit is baking, whip the cream with the sugar and vanilla by hand or by machine on medium speed with the whip attachment. Set aside in the refrigerator.

Step 7

Gently stir the berries and sugar together and keep at room temperature.

Step 8

When the shortcake is ready, unmold it onto a rack and let it cool for a few minutes. Use a sharp serrated knife to cut through it horizontally to make 2 layers. Place the first layer on a platter and spread with the softened butter. Top with half of the berries and their juices, and half of the whipped cream. Add the other layer, cut side down, and top with the remaining berries and juices and cream. For individual shortcakes, split the biscuits in half horizontally and place the bottom halves on dessert plates. Top each half with 1/8 of the berry mixture and 1/8 of the whipped cream. Place the remaining halves on top. Serve immediately.