Strawberry Shortcake
For the Fourth of July I usually make pie, but this year I was craving something a little different. I had picked up all of these strawberries at Trader Joe’s and I figured I’d find something to do with them. I found this NYTimes recipe with great reviews and I happen to have everything I needed in the house (always a win) so I gave it a shot. It turns out the recipe was super easy and dangerously delicious—not too sweet which means I could keeping eating it. I’ll definitely be making this one again.
Ingredients
Strawberries
2 pints ripe, well-rinsed strawberries
½ cup sugar, or more to taste
Shortcake
4 cups flour
3 tablespoons sugar
¼ teaspoon salt
5 teaspoons baking powder
1 ¼ cups butter
1 ¼ cups whipping cream
Whipped Cream
3 cups whipping cream
1 ¾ teaspoon vanilla extract
Instructions
Cut strawberries in half or slice, depending on size. Gently crush about a quarter of the berries with a fork to release their juices. Mix with remaining berries and the 1/2 cup of sugar. Set aside, covered, for about half an hour to develop flavor.
Preheat oven to 450 degrees.
Into a large mixing bowl, sift together flour, 3 tablespoons sugar, salt and baking powder.
Add 3/4 cup of softened butter, and rub into dry ingredients, as for pastry. (I didn’t know exactly what this meant and used a fork to lightly incorporate, but I found this video explaining after the fact)
Add 1 1/4 cups cream, and mix to a soft dough.
Knead the dough for one minute on a lightly floured surface, then roll it out to about 1/2-inch thickness. Using a 3-inch biscuit cutter, cut an even number of rounds - 2 rounds per serving.
Use a little of the butter to grease a baking sheet. Place half the rounds on it.
Melt remaining butter and brush a little on the rounds; place remaining rounds on top.
Bake for 10 to 15 minutes, or until golden brown.
Remove from the oven, and pull shortcakes apart. Brush the insides with some of the remaining melted butter.
Beat remaining cream until it thickens. Add vanilla. Beat again just until thick.
Place a bottom half of a shortcake on each plate. Top with a generous spoonful of berries. Cover with a top half, add a few more berries, and top with whipped cream. Serve immediately.