Strawberry Shortcake

Strawberry Shortcake

Strawberry Shortcake

Makes about 1 dozen.

Preheat oven to 400°F.

• 4 cups flour
• 1/2 cup sugar (or 1/4 cup for less sweet shortcakes)
• 1 1/2 teaspoons sea salt
• 1 tablespoon + 2 teaspoons baking powder
• 1 1/4 cup butter, diced
• 1 3/4 cups heavy whipping cream
• 1 egg, well-beaten (for brushing the tops)
• 1/2 cup large sugar crystals (optional but next level)
• 1 recipe whipped cream
• 32 ounces fresh strawberries, rinsed, hulled, & sliced

If you’d like your strawberries to be saucy & extra sweet, just sprinkle with 1/2 cup of sugar, stir, and set aside while you make your shortcakes.

Place flour, sugar, salt, baking powder, and butter in a food processor. Process it on the pulse setting until the butter is about the size of peas. (Or you can do this in a large bowl and cut with a fork or a pastry cutter.) Be sure not to overprocess. If after processing you find some large butter pieces, just rub them into the flour with your fingers until they are broken up.

Pour the cream into the flour mixture and stir together just until the dough comes together so you can roll it.

Roll the dough to about an inch thick on a lightly floured work surface. Cut the shortcakes out of the dough using a biscuit cutter or about a 3-inch round biscuit cutter.

Place the shortcakes on a parchment-lined baking sheet.

Brush the tops of the shortcakes with the beaten egg and then sprinkle generously with the sugar crystals.

Bake in the preheated oven for about 25 minutes or until the tops are light golden brown.

Allow your shorties to cool for about 30 minutes before putting them together.

Slice the shortcakes in half and place whipped cream and berries in the middle. Top with the top half of the shortcake and then top with more whipped cream and berries. Or you can butterfly cut your shortcakes, lay them flat on your plate, and place whipped cream and berries over the tops of each of the halves.