Classic Strawberry Shortcake

Ingredients

Equipment Needed

• •Pastry blender or two knives
• •2 1/2-inch round biscuit cutter
• •Serrated knife
• •Chilled metal mixing bowl
• •Electric mixer or balloon whisk

Instructions

1. 1

   Macerate the strawberries

   Combine the sliced strawberries with a quarter cup of granulated sugar and the lemon juice in a large bowl. Toss gently, crushing a few berries against the side of the bowl with the back of your spoon. This releases their juices and creates the ruby syrup that will soak into your biscuits. Cover and let stand at room temperature for at least thirty minutes, stirring occasionally. The berries will swim in their own sweet liquor.

   The longer the berries macerate, the more syrup they produce. One hour is better than thirty minutes. Two hours is better still.
2. 2

   Prepare the dry ingredients

   Preheat your oven to 425°F. Whisk together the flour, remaining quarter cup of granulated sugar, baking powder, and salt in a large bowl. The sugar in the dough creates tender biscuits with golden edges. This is not the time for restraint.

3. 3

   Cut in the butter

   Add the cold butter cubes to the flour mixture. Using a pastry blender, two knives, or your fingertips, work the butter into the flour until the mixture resembles coarse meal with some pea-sized pieces remaining. Those irregular butter pieces are deliberate. They'll create the flaky layers that make a proper biscuit.

   If your kitchen runs warm, freeze the butter for fifteen minutes before cutting it in. Cold butter is the secret to flaky biscuits.
4. 4

   Add wet ingredients

   Whisk together three-quarters cup of cold cream, the egg, and one teaspoon of vanilla in a small bowl. Pour over the flour mixture and stir with a fork just until the dough comes together in shaggy clumps. It will look rough. It should look rough. Overworked biscuit dough produces hockey pucks.

5. 5

   Shape the biscuits

   Turn the dough onto a lightly floured surface and pat into a rectangle about three-quarters of an inch thick. Fold the dough in thirds like a letter, then pat out again. This creates layers. Cut into eight rounds using a two-and-a-half-inch biscuit cutter, pressing straight down without twisting. Twisting seals the edges and prevents proper rise. Gather scraps gently and cut remaining biscuits.

   No biscuit cutter? A sharp-edged drinking glass works. Dip it in flour between cuts to prevent sticking.
6. 6

   Bake until golden

   Arrange biscuits on a parchment-lined baking sheet, spacing them two inches apart. Brush tops with the remaining two tablespoons of cream and sprinkle generously with turbinado sugar. The coarse crystals catch the light and shatter between your teeth. Bake twelve to fifteen minutes until deeply golden on top and cooked through. Transfer to a wire rack.

7. 7

   Whip the cream

   Pour the cold heavy cream into a chilled metal bowl. Add powdered sugar and remaining teaspoon of vanilla. Beat with a whisk or electric mixer until the cream holds soft, billowy peaks that droop slightly when you lift the beater. Stop before it becomes stiff. You want clouds, not construction material.

   Chill your bowl and beaters in the freezer for ten minutes before whipping. Cold equipment whips cream faster and produces better volume.
8. 8

   Assemble and serve

   Split each biscuit horizontally with a serrated knife while still slightly warm. Place the bottom half on a plate. Spoon a generous portion of macerated strawberries over the biscuit, letting the syrup soak in. This is the moment. Add a cloud of whipped cream. Set the top half at a jaunty angle. Spoon more berries around the plate and drizzle with remaining strawberry syrup. Serve immediately.

Chef Tips

• •Seek out strawberries at farmers markets or pick-your-own farms. Commercial varieties are bred for shipping durability, not flavor. A proper strawberry should perfume your kitchen the moment you slice it.
• •The biscuits can be made with cold buttermilk instead of cream for a slightly tangier result. Use three-quarters cup buttermilk and reduce the baking powder to two teaspoons while adding half a teaspoon of baking soda.
• •For a more luxurious cream, fold two tablespoons of sour cream or crème fraîche into your whipped cream. The subtle tang balances the sweet berries beautifully.
• •If your strawberries are less than perfectly ripe, roast a portion of them. Toss one cup of berries with a tablespoon of sugar and roast at 400°F for fifteen minutes. Their flavor concentrates remarkably. Mix with fresh berries for depth.

Advance Preparation

• •Strawberries can be macerated up to four hours ahead and refrigerated. Bring to room temperature before serving for best flavor.
• •Biscuit dough can be made, cut, and frozen on a baking sheet. Once solid, transfer to a freezer bag for up to one month. Bake directly from frozen, adding three to four minutes to baking time.
• •Baked biscuits are best the day they're made but can be stored in an airtight container overnight. Warm briefly in a 350°F oven before serving to restore their glory.
• •Whipped cream can be made up to two hours ahead and refrigerated. It may weep slightly. Give it a gentle whisk before serving to restore its billowy texture.

Frequently Asked Questions

Nutrition Information

1 serving (about 180g)