My youngest asked for Strawberry Shortcake, and while my husband and oldest were at a Scout meeting, we hastened to the kitchen and baked this luscious treat together. Although it’s not a dessert I usually care for, I found this version with its light biscuit and perfectly delicious filling, irresistible.
FOR THE BISCUITS
2 cups flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons unsalted butter, cut into cubes
1 cup cream, plus extra for brushing
FOR THE STRAWBERRIES AND TOPPING
2 pints ripe strawberries, rinsed and patted dry
4 tablespoons of sugar
1 tablespoons confectioners sugar
1 cup cream
1 teaspoon pure vanilla extract
Heat oven to 375F.
PREPARE THE BISCUITS: Combine the flour, sugar, baking powder and the salt in a bowl. Using your fingertips, rub the butter into the dry ingredients until you have a crumbly, coarse meal. Add the 1 cup cream in a slow, steady stream while continuing to blend (you may not need all the cream). The dough should be moistened but still have a few loose crumbs.
On a lightly floured board, press the dough out to form a 1 1/2-inch-thick round. Using a 2 1/2-inch cookie cutter, cut out 6 rounds and place them on the prepared baking sheet. Brush the tops with cream. Bake until biscuits are golden brown, about 20 minutes. Transfer them to a wire rack to cool.
Hull the strawberries and cut them into quarters. Place them in a bowl and toss with 4 tablespoons of the sugar. Set aside.
Combine the cream, vanilla and confectioners sugar in a bowl. Using an electric mixer, whip the cream on low speed until the mixture is foamy, about 3 minutes. Then mix on high speed until soft peaks form, 2 to 3 minutes more.
TO ASSEMBLE THE SHORTCAKE: Split each biscuit in half. Place the bottoms of the biscuits on dessert plates. Top each biscuit with some of the whipped cream and 2 tablespoons of the strawberries (including the juices). Cover with the other half of the biscuit, sprinkle with a little confectioners sugar.
Recipe adapted from Celebrate, Sheila Lukins, 2003