Strawberry Shortcake

Strawberry Shortcake

Yield: 6 to 9 shortcakes

# of Servings: 6 to 9

Method: Biscuit

Difficulty: Easy

Ingredients

Shortcake Biscuits:
2 cup (9.3 oz / 263 g) pastry, or all-purpose flour
1 tbl (.5 oz / 14 g) baking powder
¾ tsp salt
3 tbl (1.35 oz / 38 g) sugar

8 tbl (4 oz / 113 g) unsalted butter, frozen

1 large egg
½ cup + 1 tbl half and half

1 egg white
Demerara sugar, as needed

Berries:
3 pints fresh strawberries, rinsed and hulled
¼ cup + 1 tbl sugar (to taste).

Whipped cream:
1 ½ cup (12 fl oz) heavy cream
1 tsp vanilla extract
3 tbl sugar

Special tools and equipment needed:
Box grater
Pastry blender
2 ¼” round biscuit cutter
¼ sheet pan or small cookie sheet
Silpat or parchment liner
Pastry brush

Pre-recipe preparations:

• Freeze butter
• Rinse strawberries and allow to thoroughly dry
• Pre-heat oven to 425°F

Directions:
Shortcake biscuits:

1. Thoroughly whisk together the dry ingredients in a large mixing bowl.
2. Using the large wholes on the box grater, grate the butter onto a cold plate. Add to the dry ingredients.
3. Use the pastry blender for about 15 seconds to complete blending the butter into the dry ingredients.
4. Add the egg to the half and half and whisk to combine.
5. Make a well in the dry ingredients and pour in the liquid. Mix together just until a dough starts to form. Add drops of additional half and half if necessary to moisten any dry parts of the dough.
6. Scrape onto a lightly floured counter and knead lightly two times just enough to make a cohesive dough.
7. Pat into ¾” thick square, about 6.5” by 6.5”.  A perfect square is not necessary. 
8. Using a 2 ¼” round cutter, cut six biscuits and place them on the silpat or parchment lined baking sheet. 
9. You can re-roll the dough (or mush it together the dough) to make two or three additional biscuits, but they will not be as tender.  Organize your baking sheet to keep the re-rolls separate from the first batch. 
10. Brush with lightly beaten egg white and sprinkle with the Demerara sugar.
11. Bake just until tops are a light golden brown and the biscuit feels just firm to the touch, about 10 to 12 minutes. 
12. Remove from the pan and place on a cooling rack.

Strawberries: 

1. Place one pint of the cleaned strawberries in a bowl and mash with a potato masher.  Quarter the other two pints and add to the bowl.
2. Add the sugar and mix to combine, adding more sugar if necessary.  the cleaned strawberries. Gently toss with sugar and lemon juice. Depending on the sweetness of the strawberries, another tablespoon or two of sugar may be required. 
3. Allow the strawberries to sit for at least one hour, at room temperature, to soften and develop juices.

Whipped cream: 

1. In a chilled bowl, whip the heavy cream with the vanilla and sugar just until soft peaks.

Assembling shortcakes:

1. Using a small serrated knife, split each shortcake biscuit in two. Place the bottom half on a plate or shallow bowl.
2. Spoon strawberries along with some syrup onto the bottom.  Add a good dollop of whipped cream. 
3. Cover with the biscuit top, and spoon some of the strawberries mixture over the top.
4. Serve immediately. 

Note: the biscuits, strawberries and whipped cream may be placed on the table or sideboard and guests can assemble their own.