Strawberry Shortcakes

Strawberry shortcakes are golden, fluffy, cream biscuits that are served with sugared strawberries and whipped cream. These fresh, warm biscuits make a delicious desert, and the big sugar crsystals that cover the top give it a sparkling and crunchy finishing touch. I hope you enjoy making it as much as I did!
The recipe is from Williams-Sonoma: Essentials of Baking

Ingredients:

For the dough:

• 2 cups (8 oz/ 250 g) cake (soft-wheat) flour, or 1 ¾ cups (9 oz/ 280 g) all-purpose (plain) flour
• ¼ cup (2 oz/ 60 g) granulated sugar
• 1 tbsp baking powder
• ½ tsp salt
• ½ cup (4 oz/ 125 g) cold unsalted butter, cut into ½ inch pieces
• 1 large egg
• 1/3 cup heavy cream, plus extra cream if making drop biscuits and for brushing
• 2 tbsp demerara or turbinado sugar
  

For the filling:

• 4 cups (1 lb/ 500 g) strawberries, hulled and sliced
• 3 tbsp granulated sugar
• Whipped cream (Recipe on the bottom)
  

1. Position a rack in the middle of the oven, and preheat to 425 degrees F. Line a half-sheet pan or rimless baking sheet with parchment (baking) paper.

2. First, prepare the berry filling. In a bowl, using a fork, crush 1 cup of the berries. Add the remaining berries and the granulate sugar, mix well, and refrigerate for up to 30 minutes or more to macerate.

Note: I read in another recipe to refrigerate it for 1-2 hours, which is what I did. I think the strawberries will become more juicy and full of syrup that way. Make sure to prepare the berry filling 1.5 hours ahead of the time you start preparing the shortcakes.

3. Then, in a food processor, combine the flour, sugar, baking powder, and salt and pulse 2 or 3 times to mix. Add the butter and pulse 3 or 4 times, or just until the mixture forms large, coarse crumbs the size of small peas.

4. In a bowl, whisk together the egg and the 1/3 cup cream until blended. Pour over the dry ingredients and pulse 2 or 3 times just until moistened.

5. For drop-biscuits shortcakes, the dough must be soft. Add additional cream, 1 tbsp at a time, as needed. Spoon out the dough onto the prepared pan in mounds 3 inches apart wide and ¾ high, spacing them 1 inch.

Note: I made drop-biscuit shortcakes and I added 1 extra tbsp of cream and the dough was just right.

6. For rolled and cut shortcakes, turn the dough out onto a lightly floured work surface and knead gently a few times until it clings together. Roll or pat out into a round about ¾ inch thick. Using a 3-inch round biscuit cutter, cut out rounds, pressing straight down and lifting straight up. Place the shortcakes on the prepared pan, spacing them 1 inch apart. Gather up the scraps, roll or pat out again, and cut out more shortcakes.

7. Brush the tops of the shortcakes with 1-2 tbsp cream and sprinkle with Demerara sugar. Bake until lightly browned, 12-15 minutes.

Note: It took about 20 minutes to bake when I made them, so don't worry if you have to leave them a little longer.

8. Transfer the shortcakes to a wire rack and let cool for 15 minutes. Meanwhile, prepare the whipped cream (see the recipe below).

9. To serve, split the warm shortcakes horizontally and place the bottom half of each, cut side up, on a plate. Spoon the berries on top, dividing them evenly. Top with the whipped cream. Cover the shortcake tops. Serve immediately.

Whipped Cream Recipe

Ingredients:

• 1 cup heavy (double) cream
• 2 tbsp confectioners’ (icing) sugar
• 1 tsp vanilla essence
  

In a large bowl, combine the cream, icing sugar, and vanilla. Using stand mixer fitted with the whop attachment or a hand mixer, beat on medium-high speed until medium peaks form.