Strawberry Shortcake is a sure way to get me to pucker up… and I have a feeling I’m not the only girl who sees the fluffy, creamy pink poof and leaves her morals at the door. The stuff works better on me than date rape drugs. I like it the old fashioned way, with sweet butter biscuits; here’s a quick recipe!
1 pint fresh strawberries
1/3 cup plus 2 tbsps sugar
Whipping cream
Vanilla
1 cups all-purpose flour
1/2 Tbsp baking powder
1/4 teaspoon salt
4 Tbsp cold unsalted butter
1/2 cups heavy cream
1/2 teaspoons vanilla extract
1.Wash and slice strawberries. Mix them in a bowl with 1/3 cup sugar. Set aside.
2.Whip the cream, adding a drop of vanilla and 1 tbsp sugar. Put in fridge.
3.Mix the flour, remaining sugar, baking powder, and salt into a large bowl.
4.Cut and mash the butter into the flour mixture with a fork until the largest pieces of butter are the size of peas. Or pulse several times in a food processor.
5.Combine the cream and vanilla in a small bowl.
6.Make a hole in the center of the flour and pour the cream mixture into it. Mix until the dough is evenly moistened and just combined.
7.Gently knead by hand five or six times to create a loose ball.
8. Pre-heat the oven to 425ºF.
9.Turn the dough out onto a piece of parchment and pat it into a small square, about an inch tall. Slip the parchment onto a baking sheet, cover with plastic wrap and chill for 20 minutes in the refrigerator.
10.Remove the dough from refrigerator. Cut the dough into 4 squares and spread them about 2 inches apart from each other on the baking sheet.
11.Bake until the biscuits are medium golden brown, 18 to 20 minutes.
12.Let cool. Slice in half. On the bottom half, dollop strawberries and cover with cream. Position biscuit top at a slight, flirty tilt.
This makes just 4—you don’t want to get too full!
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