Here’s all you need. And this’ll take about 30 minutes from start to finish. Yessss!
Yields: 24 shortcake rounds to make 12 shortcake sandwiches
Total Time: 30 minutes
- 2 pints ripe, well-rinsed strawberries
- ½ cup sugar, or more to taste
- 4 cups flour
- 3 tablespoons sugar
- ¼ teaspoon salt
- 5 teaspoons baking powder
- 1 ¼ cups butter
- 3 cups whipping cream
- 1/2 teaspoon vanilla extract
- Pick over and hull strawberries. Cut in half or slice, depending on size. Gently crush about a quarter of the berries with a fork to release their juices. Mix with remaining berries and the 1/2 cup of sugar, adding more sugar if necessary. Set aside, covered, for about half an hour to develop flavor.
- Preheat oven to 450 degrees.
- Into a large mixing bowl, sift together flour, 3 tablespoons sugar, salt and baking powder. Add 3/4 cup of softened butter, and rub into dry ingredients as for pastry. Add 1 1/4 cups cream, and mix to a soft dough. Knead the dough for one minute on a lightly floured pastry board, then roll it out to about 1/2-inch thickness. Using a 3-inch biscuit cutter, cut an even number of rounds – 2 rounds per serving.
- Use a little of the butter to grease a baking sheet. Place half the rounds on it. Melt remaining butter and brush a little on the rounds; place remaining rounds on top. Bake for 10 to 15 minutes, or until golden brown.
- Remove from the oven, and pull shortcakes apart. Brush the insides with some of the remaining melted butter.
- Beat remaining cream until it thickens. Add vanilla. Beat again just until thick.
- Place a bottom half of a shortcake on each plate. Top with a generous spoonful of berries. Cover with a top half, add a few more berries, and top with whipped cream. Serve immediately.
This recipe is adapted from the New York Times and can be found here.