Filed under DessertsIngredients
2 1/2 cups flour
1/3 cup cold, unsalted butter, cut into small pieces
1/3 cup + 1 tablespoon sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 1/2 pounds fresh strawberries
1/4 cup sugar
1 cup heavy cream
2 tablespoons sugar
Preheat oven to 425 degrees. In a food processor, combine flour, butter, 1/3 cup sugar, baking powder and salt. Process until the mixture resembles coarse meal. Add the milk and pulse just until moistened, four or five times. Turn dough onto a floured surface. With floured hands, gently pat dough into a 4x8 inch rectangle, about 1 inch thick. Using a large knife, dusted with flour, cut the dough into 8 equal squares. Transfer to a lightly greased baking sheet and sprinkle with remaining sugar. Bake until golden, about 25 minutes. Cool on the baking sheet. Meanwhile, hull and quarter the strawberries. Toss with 1/4 cup sugar in a medium bowl. Let stand until syrupy, at least 20 minutes, or up to one day covered and refrigerated. In a large mixing bowl, beat the cream until soft peaks form. Sprinkle with 2 tablespoons sugar and beat until soft peaks return. Do not over beat. Carefully split cooled biscuits with a serrated knife. Layer bottom half of biscuit with strawberries, then whipped cream. Replace top half of biscuit and serve.
These are hands down the best strawberry shortcakes I've ever made. I'm so glad my oldest spotted the recipe and asked to have it for dessert. I cut my dough into six portions, which made very generous shortcakes. Not too big to for everyone to finish them off though! Stick with the original eight shortcakes though if you need to serve more or are looking for a more appropriate sized serving. If you don't have a food processor, just use a pastry cutter or your hands, then stir in the milk with a spoon. These were a perfect summertime dessert, and so worth the bit of extra effort it took to make the shortcakes from scratch.
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Adapted from Martha Stewart's Everyday Food: Great Food Fast