Kitchen Notes No. 11

Strawberry Shortcake

Ingredients

Strawberries:

1 pound fresh strawberries, hulled and sliced

2 tablespoons granulated sugar

Shortcakes:

1½ cups all-purpose flour

¼ cup granulated sugar

1½ teaspoons baking powder

¼ teaspoon kosher salt

1 egg

1 teaspoon vanilla extract

6 tablespoons cold unsalted butter, cubed

⅔ cup heavy cream, plus more for brushing

Whipped Cream:

1 cup heavy cream

1 cup powdered sugar

½ teaspoon vanilla extract

Method

Strawberries:

Combine strawberries and sugar. Set aside for 20–30 minutes.

Shortcakes:

Preheat oven to 400°F.

Whisk dry ingredients.

Cut in butter until crumbly.

Add cream and mix gently.

Use a large cookie scoop to “drop dough” 2 inches apart on baking sheet OR

Pat dough to 1-inch thickness and cut rounds and place on baking sheet.

Brush tops with cream.

Bake 15–18 minutes until golden.

Whipped Cream:

Whisk cream, sugar, and vanilla to soft peaks.

Assembly:

Slice shortcakes.

Layer strawberries and top with whipped cream.