I know that I briefly mentioned that we had strawberry shortcake the other day, but I want to make sure that if you are a shortcake fan, you try this recipe! It is so delicious! I found it on the Food Librarian Blog after Bethany mentioned that she served it for Easter dinner and it forced her husband to have to forbid any other shortcake from being made in their home. Try it, and you will see why!
Shortcake2 1/2 C + 2 T (12 1/2 oz) all-purpose flour
1 T baking powder
1/4 c sugar (when I made this a second time, I put in 1/2 a cup of sugar)
3/4 t salt
7 T unsalted butter, very cold
1 C heavy cream, very cold
Extra cream and sugar for the tops
1. Preheat oven to 425 degrees.
2. Sift flour, baking powder, sugar and salt in a mixing bowl.
3. Cut butter into small pieces, and cut butter into dry ingredients. I used a pastry blender, but you can use 2 knives or your fingers to get pea size pieces of butter.
4. Make a well in the center and pour in the cream. Gently mix the dough together with a wooden spoon or your hands. Don't overmix...it'll look shaggy.
5. Turn the dough onto a floured surface and roll or pat out out to 1-inch thick and make the biscuits using a circle cutter.
6. Place biscuits on baking sheet and brush tops with heavy cream and sprinkle with sugar.
7. Bake until golden, 10 to 12 minutes.
8. Serve immediately topped with a generous spoonful of stawberries and a dallop of whipped cream.
Adapted from Tartine, page 116 (Amazon)