Ingredients
Equipment
Method
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, 1/4 cup granulated sugar, baking powder, and salt. Using a pastry cutter or your fingertips, work the cold butter into the flour mixture until it resembles coarse meal with pea-sized butter pieces remaining. This creates flaky layers.
- Make a well in the center and pour in the 3/4 cup cold heavy cream. Use a fork to gently stir just until a shaggy dough forms. Turn it out onto a lightly floured surface and gently knead 3-4 times to bring it together. Pat into a 1-inch thick rectangle.
- Using a 2.5 to 3-inch round biscuit cutter, cut straight down without twisting to get 8 biscuits. Re-roll scraps once. Place biscuits 2 inches apart on the baking sheet. Brush tops lightly with cream and sprinkle with a pinch of sugar. Bake for 12-15 minutes until golden brown and puffed. Cool on a wire rack.
- While biscuits bake, macerate the strawberries. Combine sliced strawberries and 2 tablespoons granulated sugar in a bowl. Let sit for at least 20 minutes, stirring occasionally, until juicy. For the cream, whip 1 cup cold heavy cream, powdered sugar, and vanilla to soft peaks.
- To assemble, split cooled biscuits in half horizontally. Place the bottom half on a plate. Spoon a generous amount of macerated strawberries and their juices over it. Top with a dollop of whipped cream. Place the biscuit top slightly askew. Serve immediately.
Notes
Chef's Tips:
• For the flakiest biscuits, handle the dough as little as possible and keep all ingredients cold.
• Do not over-whip the cream; stop when soft peaks form for the best texture.
• These are best assembled just before serving to prevent sogginess.
Food Safety:
• Store assembled shortcakes in the refrigerator and consume within 24 hours.
• Whipped cream and cut fruit are perishable; do not leave at room temperature for more than 2 hours.