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Strawberry Shortcake

Print Recipe
Course Dessert

Ingredients
  

  • 1/4 cup butter
  • 2 cup self-rising flour ( see conversion below )
  • 1/4 cup sugar (plus more for topping)
  • 1/2 cup milk
  • 1/4 cup heavy whipping cream

Strawberries

  • 8 cups Strawberries, hulled and quartered. ( 4 pints )
  • 1/2 cup sugar

Whipped Topping

  • 3/4 cup heavy whipping cream
  • 1 tbsp sugar
  • 1/4 tsp vanilla extract (more if your extract isn't awesome)

Instructions
 

Shortcake

  • Preheat oven to 425F, and line a baking sheet with a silicone mat or parchment paper.
  • Melt the butter in a saucepan on medium heat, stirring constantly, until the butter starts to brown, then remove from heat.
  • Whisk the flour and sugar in a bowl.
  • Add the butter, milk, and heavy whipping cream.
  • Mix until the ingredients come together.
  • Place on a floured surfance, and press into a 1" thick rectangle.
  • Cut out 6-8 portions, and place them on the baking sheet.
  • Cook until golden brown, 15-18 minutes.
  • Transfer to a cooling rack to cool completely.

Strawberries

  • Sprinkle the sugar over the strawberries, and stir until the sugar is completely dissolved.
  • Refrigerate for at least 1 hour to extract the juice from the strawberries.

Whipped Topping

  • Whisk the heavy whipping cream, sugar, and vanilla extract until firm.
  • You can use a hand mixer if you're not a culinary machine.

Assembling the Shortcakes

  • Poke holes in the side of the biscuit around the entire perimiter with a fork and gently pull the biscuit apart.
  • Place the bottom half of the biscuit on a plate or in a bowl.
  • Spoon strawberries and juice over the bottom half of the biscuit.
  • Cover with the top half of the biscuit, spoon more strawberries and juice over the top, and finish with a large dollop of whipped cream.
  • OR you can layer biscuit - whipped cream - strawberry - whipped cream - sbiscuit, whipped cream - strawberry.

Notes

Self-rising flour:1 cup flour + 1.5 tsp baking powder + .25 tsp salt
 
Instead of cutting the rectangle of dough, you can use a round cookie cutter, but you'll need to re-form the dough a few times.