Strawberry Shortcakes

My favorite summer dessert, from Everyday Food

Has Kim tried this? No


2.5 cups all-purpose flour, plus more for dusting

1/2 c cold unsalted butter, cut into small pieces

1/3 c plus 1 tbsp sugar

2.5 tsp baking powder

1 tsp salt

1 c milk

Preheat oven to 425 degrees. In a food processor, combine flour, butter, 1/3 c sugar, baking powder, and salt. Process until mixture resembles coarse meal. Add milk; pulse until just moistened, 4 or 5 times. Do not overprocess.

Turn out dough onto lightly floured surface. With floured hands, gently pat dough into a 4-by-8-inch rectangle.

Dust a large knife with flour; cut dough into 8 squares. Transfer to a baking sheet; sprinkle with remaining tablespoon sugar. Bake until golden, 25 to 30 minutes; cool on baking sheet.


Hull and quarter 1.5 lbs (about 6 cups) fresh strawberries; toss in a medium bowl with 1/4 c sugar. Let stand until syrupy,tossing occasionally, at least 20 minutes, or up to 1 day, covered and refrigerated.

Whipped Cream

In a deep mixing bowl, beat 1 c heavy cream until soft peaks form. Sprinkle 1 to 2 tbsp sugar over cream; beat until soft peaks return. Do not overbeat. Can be refrigerated, covered, for up to two hours before serving.

To serve

Split biscuits with a serrated knife. Layer with berries and whipped cream.

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