Giant Strawberry Shortcake

By 5har0n_nguy3n

Ingredients

• 3 pints sliced strawberries
• 5 tbsp. sugar
• 1 3/4 cups all-purpose flour
• 1/2 tsp. salt
• 1 tbsp. baking powder
• 4 tbsp. butter
• 1/4 cup heavy cream
• 1/4 cup whole milk
• Whipped cream, for topping
• Miniature chocolate chips (optional)

Preparation

Step 1

Place the sliced strawberries in a large bowl and sprinkle them with 2 tablespoons sugar. Stir well. Let the berries sit covered for at least 2 hours, until a juicy syrup forms at the bottom of the bowl.
Preheat the oven to 350 degrees. In the bowl of a food processor or an electric mixer, place the flour, 3 tablespoons of the sugar, salt, baking powder and butter. Process or blend until the mixture resembles a coarse meal. Add the cream and milk and mix to form a soft dough.
Turn the dough out onto a lightly floured surface and roll to a 1/2-inch thickness. Form the dough into a circle (7 inches in diameter) or cut out small shortcakes with a round cookie cutter. Place it on an ungreased cookie sheet and bake for 12 minutes or until the cake springs back when touched. Remove the shortcake from the cookie sheet onto a wire rack.
When you are ready to serve the dessert, slice the shortcake (or cakes) in half and place the bottom half on a plate. Spoon strawberries and some of the syrup over the cake, then top with whipped cream. Place the other half of the shortcake on top of the whipped cream, followed by another layer of whipped cream, additional strawberries, and chocolate chips, if desired