6tablespoonscold, unsalted butter, cut into small pieces
1cupcold heavy cream
1egg,whisked (for egg wash)
For the Berries
2quartsfresh strawberries, hulled and quartered (about 3 to 4 cups)
1/2cupsugar, maybe less depending on the sweetness of the berries
For the Whipped Cream
1cupcold heavy whipping cream
1rounded tablespoonpowdered sugar
2teaspoonspure vanilla extract
For the Berries
Combine the hulled, quartered strawberries in a mixing bowl. Add the sugar and lemon juice. Toss and let sit for at least 30 minutes, or up to two hours.
For the Shortcakes
Preheat the oven to 375°F.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well mixed. Add the butter pieces and, using your hands, work the butter through the dry ingredients until it resembles coarse meal with small peas. Do not over-mix.
Add the cream and use your fingers to "stir" it in to the butter-flour mixture, maybe kneading once or twice, just until the dough has formed a shaggy mass.
Turn the biscuit dough onto a lightly-floured surface and pat into a flat round. Dust the top of the biscuit dough with flour, and use a rolling pin or the flat of your hand into a 6" circle. The dough will be about 1" thick.
Use a 2" to 2 1/2" round biscuit cutter to cut out the biscuits. Place them on a baking sheet, leaving at least an inch of space between each. Lightly brush the tops with egg.
Bake for 20 to 25 minutes until golden brown, rotating halfway. Let cool slightly before splitting and serving.
For the Whipped Cream and to Finish
Whip the cold, heavy cream to soft peaks. Add the sugar and vanilla. Continue to whip until medium-stiff peaks form. Do not over-whip the cream or it will look grainy. Refrigerate until use.(Pro tip: Heavy cream will not whip up unless it is very cold.)
Split the biscuits in half and place the bottom half on the dish. Spoon a generous amount of strawberries (with some juice) onto the biscuits. Top with the other biscuit half and a dollop of whipped cream. Serve immediately.
A recipe from Unpeeled. Copyright 2020. All rights reserved.