Today, strawberry shortcakes are made from every recipe from biscuits to white cake and angel food cake but the original recipes always called for biscuits. This is an original biscuit-like shortcake made richer with dairy products and sugar.
It is rich, tender, and flaky.
2 cups all-purpose flour or more to make the right consistency of dough
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/3 cup cold butter cut into chunks
1 large egg
3/4 cup cream
1 tablespoon melted butter or cream for brushing
2 tablespoons large crystal sugar
2 pints ripe strawberries
1/4 cup sugar
1 cups heavy cream
1 teaspoon vanilla
2-4 tablespoons sugar
For the shortcake: Preheat the oven to 375 degrees. 1. Combine the flour, sugar, baking powder, and salt in a medium bowl.
2. Cut the butter into the dry ingredients with a pastry blender.
3. Whisk the egg into the cream.
Make a well in the center of the dry ingredients and pour the cream mixture into the well.
Mix with a fork until the ingredients just stick together.
Drop into biscuits on a greased cookie sheet and then pat with the back of a spoon to make to about 3/4-inch thick. To make cut-out biscuits, pat the dough into a sheet on a floured countertop and cut into three inch shapes with either a knife or a cookie cutter.
4. Brush the tops with the melted butter or cream.
Sprinkle the tops with sugar.
Bake for about fifteen minutes or until golden brown. Remove to a wire rack. Serve while still fresh and warm. Note: For the best results, always serve shortcake fresh. The dough can sit in the refrigerator for up to two hours while waiting to bake.
For the strawberries:
Wash and slice the strawberries. Sprinkle the strawberries with sugar and toss to coat. For the whipped cream: Combine the whipped cream, two tablespoons sugar, and the vanilla in a chilled bowl. Whip on medium speed until soft peaks form. Sweeten with the additional sugar if desired. To serve: Split the warm biscuits open. Fill with berries and whipped cream. Top with additional whipped cream and berries.