One of life’s greatest treasures is the combination of strawberries and cream. There is just something about that slightly fuzzy, beaded berry that goes perfectly with a dollop of whipped cream sweetened with vanilla. The shortcakes are just the method for holding this beauty together.
Every spring, I get a craving for strawberry recipes. This weekend, it was for a classic dish that I’ve actually never made before. The cakes are done simply with flour, baking powder, salt, sugar, cream, egg and butter. They bake up nice and firm, much unlike the spongy things you buy at the store. Paired with macerated strawberries and cream, you have a delicious dessert for a warm spring day like we had this weekend.
Strawberry shortcake, adapted from Best Recipes
- 1 package strawberries, cleaned and sliced
- 6 T sugar
- 2 c. flour
- 5 T sugar
- 1 T baking powder
- 1/2 tsp kosher salt
- 1 stick cold, unsalted butter, diced
- 1 egg, lightly beaten
- 1/2 c. plus 1 T half-and-half
- 1 egg white, lightly beaten
- 2 c. heavy cream
- 2 T. sugar
- 1 tsp vanilla
Mix the strawberries and sugar, set aside to macerate.
Preheat oven to 425.
In food processor, mix flour, 3 T sugar, baking powder and salt. Add butter and pulse until resembles coarse meal, 15 pulses. Transfer to medium bowl.
Mix beaten egg with half-and-half, pour into flour mixture. Combine with rubber spatula until large clumps form. Turn onto floured work surface and knead until it comes together. Pat dough into 3/4-inch thick rectangle. Using biscuit cutter or top of glass, cut six rounds. Place on baking sheet, brush with egg white and sprinkle with remaining 2 T sugar.
Bake until golden brown, 15-20 min. Cool on wire rack.
Meanwhile, whip heavy cream with sugar and vanilla until soft peaks form.
To assemble, slice biscuits in half, spoon on strawberries and cream, topping with other half.
These get better as they sit because the juices make the biscuits softer. Enjoy, friends! xoox