Homemade Strawberry Shortcake
Makes 10–12 biscuits; serves 10–12
| prepPreheat oven to 400°F / 204°C | |||||||||
| 6–1.5 kg quartered strawberries | Macerate strawberries, chill | Slice biscuits, layer with strawberries & whipped cream, serve | |||||||
| 50 g granulated sugar | |||||||||
| 345 g all-purpose flour, plus extra for hands and work surface | Mix flour, sugar, baking powder, soda, salt | Cut in cold butter until coarse crumbs | Fold in buttermilk, bring together on floured surface | Fold dough 4 times, flatten to 3/4 inch | Cut into 2.75–3 inch circles, re-roll scraps | Arrange biscuits touching, brush with cream, sprinkle coarse sugar | Bake 400°F / 204°C, 18–22 min until golden | Cool in pan 10 min | |
| 50 g granulated sugar | |||||||||
| 4 tsp aluminum-free baking powder | |||||||||
| 1/2 tsp baking soda | |||||||||
| 1 tsp fine sea salt | |||||||||
| 170 g unsalted butter, cold and cubed | |||||||||
| 240 ml cold buttermilk | |||||||||
| 30 ml heavy cream or buttermilk | |||||||||
| coarse sugar, for sprinkling | |||||||||
| 240 ml heavy cream | |||||||||
| 30 g granulated sugar | Beat heavy cream, sugar, vanilla to soft-medium peaks | ||||||||
| 1 tsp pure vanilla extract | |||||||||
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