Strawberry Shortcakes

makes 6

Strawberries

  • 4 pints strawberries, lightly rinsed, hulled and halved
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon sugar
  • 2 cups heavy (whipping) cream
  • 1 tablespoon sugar
  • 6 shortcakes (see recipe below), for serving
  • 6 whole strawberries, for garnish

Shortcakes

  • 2 cups self-rising flour
  • 2 1/2 tablespoon sugar
  • 1/8 teaspoon salt
  • 1/2 cup (1 stick) cold, unsalted butter, cut into small pieces
  • 3/4 cup milk
  • 2 tablespoon heavy (whipping) cream

For the Shortcakes

  1. Preheat the oven to 400°F. Grease a baking sheet.
  2. Combine the flour, sugar and salt in a bowl.
  3. Add the butter. Using a pastry blender or your fingers, rub it into the dry ingredients until mixture resembles a coarse meal. Stir in the milk until a very soft dough is formed. Do not overwork.
  4. Drop the dough in 6 equal portions onto the prepared baking sheet. Lightly pat the dough into rounds-3 to 3 1/2 inches in diameter-and lightly brush the tops with the cream.
  5. Bake the shortcakes in the center of the oven for 15 to 20 minutes or until golden brown. Cool on a wire rack.

For the Strawberries

  1. Place strawberries in a bowl. Sprinkle with lemon juice and sugar, then gently toss with a rubber spatula. Let rest for 1 1/2 to 2 hours for juices to develop.
  2. Just before serving, whip cream with 1 Tbsp sugar until it holds soft peaks.
  3. To serve, slice off the top third of each shortcake. Place the bottoms on 6 dessert plates and top with 1/3 cup of the prepared berries and juice, plus a spoonful of whipped cream. Cover with the top. Spoon over more berries and juice, then dollop with whipped cream. Garnish each with a whole berry and drizzle with any remaining juice.

Source: Epicurious.com