Shortcakes lend themselves to infinite variation and ceremony. Pick fruit according to the season, sweeten as needed and serve for breakfast, lunch or dinner.
Strawberry Shortcake
Makes 6
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 8 tablespoons granulated sugar
- 1/2 cup cold unsalted butter, plus more for brushing
- 2/3 cups milk (more if needed)
- 1 quart strawberries, hulled and sliced
- 1 cup heavy cream
- 2 tablespoons confectioners sugar
- 1 tablespoon pure vanilla extract
Whisk flour, baking powder, salt and 4 tablespoons granulated sugar together in a mixing bowl. Cut in butter, working until mixture becomes a coarse sand like meal. Using a fork, stir in enough milk to form a soft dough. The mixture should pull away from the sides of the bowl and all of the flour should be incorporated.
Heat oven to 425. Turn dough out onto a lightly floured board and knead for about 1 minute. Pat or roll dough into a 1/4 inch thick rectangle. Cut dough into 12 rounds (about 1 1/2 inches in diameter). Transfer 6 rounds onto a parchment lined baking sheet. Melt a little more butter and brush top of these 6 rounds. Place remaining 6 rounds on top of buttered rounds, sandwich style. Sprinkle tops with 2 tablespoons granulated sugar. Bake until golden and puffed, about 12 minutes. Meanwhile, toss strawberries with remaining 2 tablespoons granulated sugar. Combine cream, confectioners sugar and vanilla and whip to form soft peaks. Split open hot shortcakes. Fill with cream and strawberries and serve immediately.