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Add a photoServings: 4
Ingredients
- 2 pt Strawberries -- hulled and
- Â Â Halved
- 3 Tbsp. Fresh lemon juice
- 12 c. Sugar
- 2 c. All-purpose flour
- 1 Tbsp. Baking pwdr
- 1/2 tsp Salt
- 6 Tbsp. Cool unsalted butter -- cut
- Â Â Into small
- Â Â Pcs
- 1 lrg Egg -- plus 1 yolk
- 1/2 c. Heavy cream -- plus 3
- Â Â Tbsp.
- Â Â Vanilla Whipped Cream (see
- Â Â Recipe in
Directions
- Heat oven to 375 degrees. Place strawberries in a bowl; sprinkle with lemon juice and 1/4 c. sugar. Let stand to release juices, about 1 hour.
- Meanwhile, in a large bowl, combine remaining 1/4 c. sugar, flour, baking pwdr and salt. Use a fork or possibly two knives to cut in butter till mix resembles coarse meal.
- Whisk together egg and 1/2 c. plus 2 Tbsp. cream. Slowly add in this mix to dry ingredients; mix with a fork till dough just comes together. Don't overmix.
- Transfer dough to a lightly floured surface; pat into a 6-inch square. Cut four 21/2-inch rounds; place on a parchment-lined baking sheet. Whisk together egg yolk and remaining Tbsp. cream; brush over tops of biscuits. Bake till golden, 25 to 30 min. Cold slightly on wire racks, about15 min.
- Slice shortcakes open while hot. Divide strawberries and their juice among bottom halves of shortcakes; top with large dollops of Vanilla Whipped Cream and upper halves of shortcakes.
- Serves 4.
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