Strawberry Shortcake

By á-2884

Ingredients

• Shortcake
• 2 cups all-purpose flour
• 2 cups cake flour
• 1/2 cup sugar, plus more for sprinkling
• 2 tablespoons baking powder
• Pinch (1/16 teaspoon) kosher salt
• 1/2 cup cold butter (1 stick), cut into chunks
• 1 cup well-shaken buttermilk
• 1/2 cup cream, plus more for brushing
• Finely grated zest from one lemon
• Strawberries
• 4 pints strawberries, lightly rinsed, hulled and halved
• 1 tablespoon fresh lemon juice
• 1 tablespoon sugar

Details

Servings 8

Preparation

Step 1

Shortcake

In large bowl, sift together all-purpose and cake flours, sugar, baking powder, and salt.

Use pastry cutter or fork to blend in butter until mixture resembles coarse meal.

In medium bowl, whisk together buttermilk and cream, then whisk in lemon zest. Add liquid mixture to dry mixture, stirring with fork just until dough forms.

Turn dough out onto floured work surface and knead gently just until dough holds together, about 10 turns.

Place dough on plate, cover with plastic wrap, and refrigerate until well chilled, at least 30 minutes.

Preheat oven to 400°F.

On floured work surface, pat out dough to 1/2-inch-thick round. Using 3-inch cutter, cut out biscuits. Transfer to ungreased baking sheet, brush lightly with cream, and sprinkle with sugar.

Bake until golden brown, 15 to 18 minutes, then transfer to rack to cool.

Strawberries

Place strawberries in a bowl. Sprinkle with lemon juice and sugar, then gently toss with a rubber spatula. Let rest for 1 1/2 to 2 hours for juices to develop.