Ingredients: |
Ingredients: 2 quarts strawberries, hulled
6 tbsp. sugar
2 c. flour, plus extra for the counter
5 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. salt
1 stick of unsalted butter, cut into 1/2 inch cubes and chilled
2/3 c. half-and-half
1 large egg, lightly beaten
1 large egg white, lightly beaten
1 cup heavy cream, chilled
1 tbsp. sugar
1 tsp vanilla extract
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Directions: |
Directions:Crush 3 cups of the strawberries with a potato masher. Slice the remaining 5 cups of berries and stir into the crushed berries along with the sugar. Let sit at room temperature until the sugar has dissolved and the berries are juicy, about 30 minutes.
While the berries macerate, adjust an oven rack to the lower-middle position and heat the over to 425 degrees. Pulse together flour, 2 tbsp. of the sugar, the baking powder, and salt in a food processor until combined. Scatter the butter pieces over the top and process until the mixture resembles coarse cornmeal, about 15 pulse. Transfer to a bowl. (I confess I don't have a food processor so I make it like pie crust, with a pastry blender.) Blend the half-and-half with the beaten egg and pour into the bowl with the flour mixture. Stir with a rubber spatula until large clumps form. Turn the mixture onto a lightly floured counter and knead lightly until the dough comes together. Use your fingertips to pat the dough into a 9 by 6 inch rectangle about 1 inch thick. Cut out 6 dough rounds using a floured 2 3/4 inch biscuit cutter. Reform the remaining dough and cut 2 more rounds. Place the rounds 1 inch apart on a parchment-lined baking sheet, brush the tops with the beaten egg white, and sprinkle with the remaining 2 tbsp. sugar. Bake the shortcakes until golden brown, 12 to 14 minutes. Let the shortcakes cool on the baking sheet for at least 10 minutes.
To assemble. Split each biscuit in half, laying the biscuit bottoms on individual plates. Spoon a potion of the fruit over each bottom, then top with a dollop of whipped cream. Cap with the biscuit tops.
Whip the cream, sugar and vanilla in a chilled bowl with an electric mixer on low speed until frothy and the sugar has dissolved, about 1 minute. Increase the speed to high and continue to whip until doubled in volume and soft peaks form, 1 to 3 minutes. |
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