Strawberry Shortcake

With the end of summer rapidly approaching, I find myself trying to consume as many berries as I can. Aside from laying on the floor in a berry coma with a purple-stained mouth, this also means desserts. Which means strawberry shortcake.

Strawberries and whipped cream are a match made in heaven. Add sweet biscuits with the right amount of flakiness but just enough density to hold everything together, and you’ve got a delicious love triangle going on.






Strawberry Shortcake
(Slightly adapted from AllRecipes)
Makes 12 shortcakes

3 cups fresh strawberries, sliced
3 tbsp sugar
3 cups all-purpose flour
1/4 cup sugar
3 tsp baking powder
1 cup butter
2/3 cup heavy cream
1 egg, beaten
1 cup cold heavy cream
2 tbsp confectioners’ sugar

In a medium bowl, sprinkle 3 tbsp sugar over sliced berries. Cover and refrigerate overnight, or at least 2 hours.

Preheat oven to 350 degrees. In a large bowl, combine flour, 1/4 cup sugar, and baking powder. Cut in butter with a pastry blender until the mixture resembles coarse crumbs. Stir in 2/3 cup heavy cream and egg.

Turn dough out onto a lightly floured surface and knead until it comes together. Press dough into a 3/4-inch thick sheet. Cut into squares or shapes with cookie cutters. Place on baking sheets and bake in preheated oven for 20 minutes, or until golden.

Meanwhile, whip 1 cup cold heavy cream with an electric mixer until it forms soft peaks. Add 2 tbsp confectioners’ sugar (add more if you like your whipped cream sweet), and beat just until combined.

Let sweet biscuits cool thoroughly. Split each in half, and fill with whipped cream and macerated strawberries. Enjoy!

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