The Best Strawberry Shortcake

By Kirsten Kubert - comfortablydomestic.com

The Best Strawberry Shortcake layers lightly sweetened whipped cream between homemade sweet and buttery biscuits and top it with sweet, ripe strawberries for a classic summertime dessert.

Prep Time - 1 hr. 40 minutes • Cook Time - 15 min

Ingredients

For the Strawberry Topping:

• 1 lb. fresh, ripe strawberries

• 2 Tbs. granulated sugar

For the Shortcakes:

• 2 C. all-purpose flour

• 1 Tbs. baking powder

• ¼ C. granulated sugar

• ¼ tsp. salt

• 6 Tbs. very cold unsalted butter

• ¾ C. half & half

• 2 Tbs. unsalted butter, melted (for topping shortcakes)

• 2 tsp. raw sugar (for topping shortcakes)

For the Whipped Cream:

• 2 C. (1 pint) heavy whipping cream

• 1 tsp. powdered confectioner’s sugar the Best strawberry shortcake layers lightly sweetened whipped cream between homemade sweet and buttery biscuits and top it with sweet, ripe strawberries for a classic summertime dessert.

Instructions

1. Rinse the strawberries in cold water and pat dry. Remove the leafy tops from the strawberries. Slice the berries and place them in a bowl. Sprinkle a couple of tablespoons of granulated sugar over the strawberries. Stir and then wrap the bowl with plastic wrap. Refrigerate for one hour to allow the berries to macerate while preparing the shortcakes.

2. Preheat the oven to 350 degrees F. Line two rimmed half sheet pans with parchment paper or silicone baking mats; set them aside.

3. In a large bowl, whisk the flour together with the baking powder, sugar, and salt to combine. Run the cold butter through the large holes of a box grater to grate the butter over the dry ingredients. Lightly toss the butter with the dry ingredients to coat. Make a well in the center. Pour the half and a half into the well. Gently stir until the mixture comes together to form a wet dough.

4. Turn the dough onto a well-floured surface. Sprinkle the dough with additional flour. Gently knead the dough by patting it into a rectangle and then alternately folding the edges in thirds toward the rectangle’s center. Turn the dough one-quarter turn. Pat the dough into another rectangle, and repeat the kneading process twice more.

5. Pat or roll the dough into ½-inch to ¾-inch thickness. Cut the dough with 2 ½-inch round biscuit cutters and place the cut-outs onto the prepared baking sheets 2 inches apart. Piece the dough back together and repeat the process until all of the dough is used. The dough should yield 8 to 10 shortcakes, depending on the thickness of the dough.

6. Brush the shortcakes with melted butter and sprinkle the tops with raw sugar—Bake for 12 to 15 minutes or until golden brown. Remove the shortcakes from the oven and transfer them to a wire rack to cool slightly.

7. While the shortcakes are in the oven, whip the cream with the powdered sugar until it forms soft peaks. Chill the whipped cream until ready to serve. 8. To serve, split the shortcakes horizontally in half. Spoon a tablespoon or two of whipped cream over the bottom half of the shortcakes. Spoon a tablespoon or two of the strawberries, including the macerated juices, over the whipped cream. Place the tops of the shortcakes over the strawberries. Top with additional whipped cream and strawberries, if desired.

Notes: Homemade shortcakes can be made a day in advance. Simple seal cooled shortcakes in an airtight container and store in the refrigerator. Set shortcakes on the counter 30 minutes prior to serving to allow them to come to room temperature.