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Ingredients
- For the dough:
- 2 cups (10 oz./315 g) unbleached all-purpose flour
- 1/4 cup (2 oz./60 g) granulated sugar
- 1 Tbs. baking powder
- 1/2 tsp. salt
- 1/2 cup (1 stick/4 oz./125 g) cold unsalted butter, cut into 1/2-inch (12-mm) pieces
- 1 large egg
- 1/3 cup (3 fl. oz./80 ml) heavy cream, plus more as needed
- 2 Tbs. turbinado sugar
- For the filling:
- 2 pints (1 lb./500 g) strawberries, hulled and sliced
- 3 Tbs. granulated sugar
- Whipped cream for serving
Details
Preparation
Step 1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
In a bowl, using a fork, stir together the flour, granulated sugar, baking powder and salt. Add the butter and toss it well to coat with the flour mixture. Using a pastry blender or 2 knives, cut in the butter just until the mixture forms large, coarse crumbs the size of small peas. In a small bowl, whisk together the egg and the 1/3 cup (3 fl. oz./80 ml) cream until blended. Pour the egg mixture over the flour mixture and mix with a rubber spatula just until moistened. Add additional cream, 1 tablespoon at a time, as needed to form a soft dough that is wet enough to be dropped from a spoon.
Using a large spoon, drop the dough onto the prepared baking sheet in mounds about 3 inches (7.5 cm.) wide and about 3/4 inch (2 cm.) high, spacing them 1 inch (2.5 cm.) apart. You should have about 8 shortcakes. Brush the tops of the shortcakes with 1-2 tablespoons cream and sprinkle with the turbinado sugar. Bake until the shortcakes are firm to the touch and golden-brown, 12-15 minutes.
While the shortcakes are baking, prepare the filling. In a bowl, using a fork, crush 1 cup (4 oz./125 g) of the berries. Add the remaining berries and the granulated sugar, mix well, and set aside. Transfer the shortcakes from the baking sheet to a wire rack and let cool for 15 minutes.
To serve, split the warm shortcakes horizontally and place the bottom half of each, cut side up, on a plate. Spoon the berries on top, dividing them evenly. Top each with some whipped cream. Cover with the shortcake tops and serve right away. Serves 8.
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