Strawberry Shortcake

By mirandavoegeli

Ingredients

• Shortcakes:
• 2 cups flour
• 1 tablespoon baking powder
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1 stick cold unsalted butter, cut into cubes
• 3/4 cup cream, plus more for brushing
• 2 tablespoons turbinado sugar
• Whipped Cream:
• 2 cups cold heavy cream
• 1/3 cup confectioners sugar
• 1 tablespoon vanilla
• Strawberries:
• 1 pint strawberries, sliced
• 1 tablespoon sugar
• 2 tablespoons water

Details

Servings 8

Preparation

Step 1

Make Shortcakes:

Preheat oven to 425 F. In a food processor, pulse flour, baking powder, sugar, and salt. Add butter and pulse until dough resembles coarse meal. Add cream and process until it just comes together. Turn out dough on floured surface. Knead 3 times. Roll out until 1/2 inch thick. Cut out biscuits using a 2 3/4 inch biscuit cutter. Brush with cream. Sprinkle with turbinado sugar. Bake for 15 minutes.


Make Whipped Cream:

In a mixer, whip cream with confectioners sugar and vanilla until stiff peaks form.


Make Strawberry Sauce:

Combine strawberries, sugar, and water. Let sit until the strawberries lose some of their juice and a sauce forms.


Assemble Shortcakes:

Cut shortchakes in half. Top each half with a large spoonful of strawberries and a dollop of whipped cream. Place the other half of the shortcake on top and add the remaining strawberries and whipped cream. Garnish with a spring of mint.