Strawberry Shortcake
Serves 4 | Total time: 1 hour3 cups fresh strawberries
1 1/4 cup all-purpose flour (spooned and leveled), plus more for dusting
1/4 cup cold unsalted butter, cut into small cubes (1/2 stick)
2 tablespoons plus 2 teaspoons sugar, plus another 1/2 tablespoon for tops
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup whole milk
1. Preheat the oven to 425° F. Hull and quarter the strawberries, set aside. (The original recipe says to toss them with 1/8 cup of sugar and let them stand at least 20 minutes until they're syrupy, but the members of my household unanimously prefer the strawberries unsweetened.)
2. Combine the flour, butter, sugar, baking powder, and salt; stir (or use a food processor, if you have one) until the mixture resembles coarse meal. Add the milk; stir until the flour mixture is just moistened.
3. Turn out the dough onto a lightly floured surface; with floured hands, gently pat the dough into a rectangle.
4. Dust a large knife with flour; cut the dough into 8 squares. Transfer them to a baking sheet; sprinkle with the 1/2 tablespoon sugar.
5. Bake them until they're golden, 25 to 30 minutes. Let them cool on the baking sheet. To serve, split the biscuits with a serrated knife; layer with berries and whipped cream.
Homemade Whipped Cream
Makes 2 cups
1 cup heavy cream
1 to 2 tablespoons granulated sugar
1 teaspoon vanilla extract
1. In a large mixing bowl, combine the cream, sugar, and vanilla; whisk (or beat, if you have an electric mixer) until soft peaks form. If whisking by hand, it will take about 10 minutes of whisking. It takes a little muscle; it's best to divide the duty between two people!
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