Strawberry Shortcake with Buttery Biscuits

Instructions

1. 1

   Macerate the strawberries

   Slice 1 lb strawberries and toss them with 3 tbsp sugar in a bowl. Let them sit at room temperature for at least 30 minutes (up to 2 hours). The sugar draws out the juices and creates a natural strawberry syrup that pools at the bottom of the bowl. This syrup is liquid gold. It soaks into the biscuit and creates this incredible fruity, juicy situation. Don't skip the macerating step or you'll just have dry berries sitting on a biscuit, which is sad.

2. 2

   Make the biscuit dough

   Preheat oven to 425°F (220°C). Line a baking sheet with parchment. In a large bowl, whisk together 2 cups flour, 1/3 cup sugar, 1 tbsp baking powder, and 1/2 tsp salt. Add 6 tbsp cold butter (cubed) and cut it into the flour using a pastry cutter, two forks, or your fingers until the mixture has pea-sized butter chunks throughout. Cold butter is critical. Don't let it soften. In a small bowl, whisk 2/3 cup cold cream, 1 egg, and 1 tsp vanilla. Pour this into the flour mixture and stir with a fork until the dough just comes together. It'll be shaggy and rough. That's correct.

3. 3

   Shape and bake

   Turn the dough onto a lightly floured surface and pat it into a rectangle about 3/4 inch thick. Don't use a rolling pin. Patting preserves the butter layers which create flakiness. Fold the dough in thirds like a letter, then pat it out again to 3/4 inch. This fold creates extra layers. Cut into 8 rounds using a 2.5-3 inch biscuit cutter or the rim of a glass. Press straight down without twisting (twisting seals the edges and prevents rising). Place on the baking sheet. Brush the tops with a little cream and sprinkle with sugar. Bake for 13-15 minutes until golden brown on top and cooked through.

4. 4

   Make the whipped cream

   While biscuits cool slightly, pour 1 cup cold heavy cream into a large bowl (a metal bowl chilled in the freezer for 5 minutes works best). Add 2 tbsp powdered sugar and 1 tsp vanilla. Beat with a hand mixer on medium-high speed for 2-3 minutes until stiff peaks form. Stiff peaks means when you lift the beater, the cream stands straight up and holds its shape. Don't overbeat or it'll turn into butter. If it starts looking grainy, you've gone too far.

5. 5

   Assemble

   Split each warm biscuit in half horizontally. Place the bottom half on a plate, spoon a generous amount of macerated strawberries and their juices over it, add a big dollop of whipped cream, then set the top half on at a jaunty angle. Spoon a little more strawberry juice over the whole thing. Eat immediately. The warm biscuit, cold whipped cream, and juicy strawberries together create a temperature and texture contrast that is genuinely one of the best bites in all of dessert making. This is summer. This is it.

Nutrition

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