Strawberries need no preamble. One fine day they simply appear — entirely welcome, never dreary. Time to heap them over shortcake and make short work of saluting spring.
Strawberry Shortcake
Prep: 30 minutes
Bake: 17 minutes
Serves: 8
2 pounds fresh strawberries, hulled and thinly sliced stem to point
6 Tbsp sugar
2 cups flour
1 Tbsp baking powder
1/2 tsp salt
1/2 cup (1 stick) unsalted butter
1 cup heavy cream (or, for extra delicious, try 1/2 cup heavy cream whisked into 1/2 cup creme fraiche)
4 cups whipped cream (recipe follows)
Toss together sliced berries and 4 tablespoons sugar. Mash a few of the berries with a fork to release juices. Cover and let rest at room temperature.
In a large bowl, whisk flour, remaining 2 tablespoons sugar, baking powder and salt.
Use a pastry blender or quick fingers to work in butter until lumps range from crumbs to small peas.
Drizzle in all but 1 tablespoon cream. Toss with a fork until dough clumps.
Turn out clumps onto a work surface. Knead a few seconds to get the dough to hold together. Pat into a 1/2-inch thick square, about 8 inches across. Use a heavy knife to cut into eight 4 x 2-inch rectangles.
Set biscuits on a baking sheet, allowing them some elbow room. Brush tops with the remaining cream. Slide into a 400F oven and bake until golden brown, about 17 minutes. Don’t fret over their looks; shortcake is no beauty pageant.
Use a fork to poke biscuits along their perimeters and open, English-muffin style, while still warm. Spoon strawberries and their juices onto bottom halves. Crown with biscuit tops. Lavish with whipped cream. Enjoy.
Whipped Cream: Measure 2 cups heavy cream, 1/2 cup sugar and 1 teaspoon vanilla extract into the mixer. Whisk to fluffy peaks. Makes about 4 cups.
