Classic Strawberry Shortcake

Ingredients

Instructions

0 of 6 steps complete

1. 1Toss strawberries with 3 tablespoons of the granulated sugar and let stand for 20–30 minutes to release their juices. Heat oven to 425°F (220°C) and line a baking sheet with parchment.
2. 2Whisk flour, remaining granulated sugar, baking powder and salt. Cut in cold butter until pea-size pieces remain. Whisk ¾ cup cream with egg and fold into the flour just until a soft dough forms.
3. 3Turn onto a lightly floured surface and gently pat ¾ inch thick. Cut six biscuits with a 2½-inch cutter, pressing straight down and gathering scraps gently. Set on the baking sheet and brush with 1 tablespoon cream.
4. 4Bake for 15–18 minutes until golden and baked through. Cool on a rack for 15–20 minutes; hot biscuits will melt the whipped cream.
5. 5Whip 1 cup cold cream with powdered sugar and vanilla to soft peaks. Split each biscuit, spoon berries and juice onto the base, add cream and replace the top.
6. 6Serve immediately. Refrigerate berries and whipped cream separately within 2 hours and use within 2 days. Store unfilled biscuits airtight at room temperature for up to 2 days.