Strawberry Shortcake
Personalize this sweet treat by adding whipped cream and strawberries to suit individual tastes.
Ingredients
Strawberries
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2 pounds strawberries, hulled and sliced
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6 tablespoons sugar
Whipped cream
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2 cups heavy cream, directly from refrigerator
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2 tablespoons powdered sugar
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2 teaspoons vanilla extract
Shortcakes
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¾ cup chilled heavy cream, plus additional for brushing, divided
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1 tablespoon lemon juice
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2 cups flour
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2 tablespoons sugar
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2 teaspoons baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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½ cup (1 stick) butter, melted
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1 tablespoon sugar
Directions
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To make strawberries: In bowl, toss sliced strawberries and sugar. Let berries sit 30 minutes to 2 hours before serving.
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To make whipped cream: In chilled bowl, using electric hand mixer or stand mixer on high, whisk chilled heavy cream, powdered sugar and vanilla extract until heavy cream thickens and stiff peaks form.
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To make shortcakes: Preheat oven to 475 degrees.
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In small bowl, mix ¾ cup heavy cream and lemon juice; set aside 2–3 minutes, or until it begins to curdle.
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In large bowl, whisk flour, sugar, baking powder, baking soda and salt. Stir in butter and heavy cream mixture.
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Knead dough a few times then shape into 1-inch tall circle. Cut circle into eight wedges. Transfer wedges onto baking sheet lined with parchment paper. Brush tops of biscuits generously with additional heavy cream and sprinkle sugar on top.
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Bake 10–12 minutes, rotating sheet halfway through baking. Biscuits should be golden brown. Cool before assembling.
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Split each biscuit in half. Spoon strawberries over half of biscuits. Add dollop of whipped cream on top. Layer other biscuit half on top followed by more strawberries and whipped cream.
