INGREDIENTS:
Shortcakes
3 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup cold butter, cut into pieces
1 cup milk, plus a little extra, if needed
1/4 cup heavy cream
Strawberries
1 1/2 pounds strawberries, stemmed and quartered
5 tablespoons sugar
Whipped Cream
1 1/2 cups heavy cream, chilled
3 tablespoons sugar
1 1/2 teaspoons vanilla extract
Powdered sugar for dusting
METHOD:
Shortcakes
Put flour, sugar, baking powder, and salt together in a food processor and pulse until thoroughly blended. Add butter and pulse until it resembles coarse cornmeal. Add milk and pulse until the dough begins to form a ball and cleans the sides of the bowl.
Turn dough out onto a lightly floured surface and form into a ball. Gently pat and flatten the dough (or use a rolling pin) to a 1/2-inch thick circle. Using a biscuit cutter, cut out shortcakes and place them on a greased cookie sheet. Brush tops with heavy cream and sprinkles each with a little pinch of sugar.
Bake at 425°F for 18-20 minutes or until tops are golden brown.
Strawberries
Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, for at least 30 minutes.
Whipped Cream
Using a mixer, beat the heavy cream, sugar, and vanilla until soft peaks form, about 1 1/2 to 2 minutes.
To Assemble:
Split shortcakes in half. Spoon some of the strawberries with their juice onto the bottom half of the shortcake. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top, dust with powdered sugar, and serve.
