Strawberry Shortcake

Name: Strawberry Shortcake
Total time: 60 min
Yield: 6
Ingredients: 2 lb strawberries (hulled, sliced); ⅔ cup sugar (divided: berries, dough, cream); 2 ½ cup flour; 1 tbsp baking powder; ¾ tsp salt; ½ cup butter (cold, cubed); 2 ¼ cup heavy cream (divided: dough and the whip); 1 tsp vanilla extract

Dessert · American

8 ingredients · 60 minutes · 6 servings

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Contains gluten, dairy

Restrictions

Containsgluten · dairyIt is in an ingredient you cannot leave out.

Diets

VegetarianPescatarianNo porkNo alcohol · check

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

2 lb	strawberries (hulled, sliced)
⅔ cup	sugar (divided: berries, dough, cream)
2 ½ cup	flour
1 tbsp	baking powder
¾ tsp	salt
½ cup	butter (cold, cubed)
2 ¼ cup	heavy cream (divided: dough and the whip)
1 tsp	vanilla extract

Optional

Not counted above. The dish works without them.

1 unit

lemon (a squeeze into the berries — the brightness dial)

Steps

Prep5 min
berries + 1/3 cup sugar, set aside to macerate 30+ minutes
- strawberries
- sugar
the sliced strawberries turned through the sugar and left alone — the maceration is the dessert's engine room: sugar pulls the berries' juice into a ruby syrup that the split shortcake will drink, and no fresh-sliced berry can do what thirty patient minutes do
Mix10 min
the shortcakes: dry + cold butter rubbed in, cream stirred to a shaggy dough
flour + baking powder + salt + 3 tbsp sugar, the cold butter rubbed to pea-size lumps, then 1 1/4 cups cream stirred in with the biscuit chapter's whole constitution in force — barely mixed, never kneaded, the lumps of butter left to become the layers
Bake18 min
425°F, dough patted thick and cut in 6 rounds, tops creamed and sugared
patted to a full inch thick — tall dough is tall shortcake — cut with a straight-down punch (a twisted cutter seals the rise), brushed with cream and sprinkled with sugar for the glittering lid, and baked to golden; these are sweetened biscuits, and that is the entire war the entry has already won
Whisk4 min
remaining cream + 2 tbsp sugar + vanilla to SOFT peaks
whipped only to soft drape — stiff cream sits on a shortcake like upholstery; soft cream flows into the berry syrup, and the merging of the two in the middle layers is where the dessert actually happens
Top5 min
shortcakes split warm, built: bottom, berries + syrup, cream, lid, repeat on top
each shortcake split, the bottom flooded with berries and their syrup, cream spooned over, the lid set on at an angle with more of both — assembled at the table and eaten immediately, because a shortcake soaking longer than ten minutes is bread pudding, and June deserves better