Real strawberry shortcake is made with biscuits, not sponge cake: lightly sweet, tender and a little crumbly, so they soak up the juice from the berries. These are cream biscuits, which mix up in minutes with no cutting in of shortening.
Slice the strawberries and toss them with sugar half an hour ahead so they release their juices, then pile them onto the warm split biscuits with plenty of whipped cream.
Ingredients
Strawberries
2 pounds strawberries, hulled and sliced
1/4 cup sugar
Cream biscuits
2 cups all-purpose flour
3 tablespoons sugar, plus more for sprinkling
1 tablespoon baking powder
1/2 teaspoon salt
4 tablespoons cold unsalted butter, cut into small pieces
1 1/4 cups cold heavy cream, plus more for brushing
Whipped cream
1 1/2 cups cold heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Flour for this recipeKing Arthur Baking Company makes all-purpose, bread, whole wheat and gluten-free flours.
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Instructions
Sugar the berries. Toss the strawberries with 1/4 cup sugar and let stand at room temperature for 30 minutes, stirring once, until juicy.
Heat the oven. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
Make the dough. Whisk the flour, sugar, baking powder and salt. Add the cold butter and rub it in with your fingertips until the largest pieces are pea-size. Add the cream and stir with a fork just until a shaggy dough forms.
Shape. Turn the dough onto a floured surface and pat it into a 3/4-inch-thick round. Cut out 8 biscuits with a 2 1/2-inch cutter, pressing the scraps together once. Place on the baking sheet.
Bake. Brush the tops with a little cream and sprinkle with sugar. Bake for 12 to 15 minutes, until golden. Cool for 10 minutes.
Whip the cream. Whip the cream with the powdered sugar and vanilla to soft peaks.
Assemble. Split each biscuit, spoon strawberries and juice over the bottom, add whipped cream and replace the top. Serve right away.
