Strawberry Shortcakes

by Laura Donnelly — June 15, 2007

Makes about eight shortcakes, depending on thickness. I use a two-inch biscuit cutter and like them to be about 2 inches tall when baked.

With a little practice, you can master shortcakes. These are very similar to scones and should be crunchy on the outside and not too heavy on the inside. Best served the day they are made.

2 cups flour
1/2 teaspoon salt
4 teaspoons baking powder
4 Tablespoons sugar
1/2 cup butter, cold, cut into cubes
3/4 cup heavy cream (plus a few Tablespoons extra to glaze tops)

4 pints strawberries
sugar to taste 1/4-1/2 cup should be plenty
zest of one orange
2-3 cups whipped cream whipped with 1 Tablespoon vanilla

1. Preheat oven to 400 degrees. Combine flour, salt, baking powder, sugar, and butter cubes in KitchenAid mixer with paddle attachment. Blend until crumbly. Add cream in a stream while mixer is going, just until moistened. You just want the dough to come together. Don't overmix.

2. On a floured board, press dough out into a 1-1/2-inch-thick slab. Cut out biscuits with cutter. Place on ungreased cookie sheet a few inches apart. Remaining dough can be kneaded back together and cut into biscuits again.

3. Glaze with heavy cream and a sprinkling of sugar. Bake for about 15-20 minutes or until puffed up a bit and golden on top.

4. To serve, split the shortcakes and top the bottom halves with strawberry mixture. Place top half of shortcake on strawberries and top this with the vanilla whipped cream.