Strawberry Shortcake

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Ingredients

• 1 1/2 pounds fresh strawberries
• 1/3 cup sugar
• 4 cups flour
• 1/4 cup sugar
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 tablespoon baking powder
• 1 cup buttermilk
• 1/4 cup heavy cream
• 1 large egg
• Coarse sugar
• 2 cups cold heavy cream
• 3 tablespoons sugar
• 2 teaspoons vanilla extract

Instructions

1. Wash, hull, and slice 1 1/2 pounds of fresh strawberries. Reserve cute, tiny strawberries for the tops of the shortcakes. Macerate the strawberries by tossing them with 1/3 cup of sugar. Refrigerate while making the biscuits.
2. Preheat the oven to 425°F.
3. In a large bowl, mix 4 cups of flour, 1/4 cup of sugar, 1 teaspoon of salt, 1/2 teaspoon of baking soda, and 1 tablespoon of baking powder. Cut in thin slices of butter by hand until the mixture is shaggy. Add 1 cup of buttermilk, 1/4 cup of heavy cream, and 1 large egg. Mix until the dough is cohesive.
4. Pat the dough into a thick disc on a well-floured surface. Cut out shortcakes with a 2 1/2 to 3-inch round cutter. Brush the tops with cream and sprinkle with coarse sugar. Bake for 15 minutes.
5. Whip 2 cups of cold heavy cream, 3 tablespoons of sugar, and 2 teaspoons of vanilla extract until soft peaks form.
6. Cut the shortcakes in half and add whipped cream and macerated strawberries. Top with more whipped cream and a couple of berry pieces. Finish with a tiny strawberry on top.

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