Old-Fashioned Strawberry Shortcakes
+ a recipe from In The Sweet Kitchen by Regan Daley +
• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold, cut into small cubes
• 1 large egg
• 1/4 cup whole milk
• 5 tablespoons heavy cream
• Additional whipping cream for brushing scones
• Additional granulated sugar, for sprinkling
• 2 quarts fresh ripe strawberries, hulled
• 3 to 4 tablespoons granulated sugar
• 2 cups heavy cream
• 1 1/2 tablespoons granulated sugar
• 1 teaspoon pure vanilla extract
1. Preheat oven to 425˚F. Line a small heavy baking sheet with parchment paper and set aside. In the bowl of a food processor, combine the flour, 1/4 cup sugar, baking powder and salt. Pulse until blended. Add the butter and pulse again until the butter is the size of small peas.
2. In a large bowl gently whisk together by hand the egg, milk and 5 tablespoons heavy cream. Add the flour-butter mixture and stir together with a fork just until combined. Gather dough together and on a lightly-floured work surface, pat the dough into a round about 3/4 of an inch thick. Try to work the dough as little as possible. Using a 3-inch round biscuit cutter, cut 4 rounds and transfer to a parchment-lined heavy baking sheet. Gather together the remaining dough and cut 2 more rounds.
3. Brush the tops of the 6 scones with the 1 tablespoon heavy cream and sprinkle with sugar. Bake in the middle of the oven for approximately 14 minutes or until golden. I found, the 2 times I baked these scones, that the bottoms will become quite dark. A heavy baking sheet is recommended. Cool the scones briefly on a wire rack before splitting and filling with the strawberries.
To Prepare The Berries:
1. Cut 1 quart of the strawberries in half and set aside. Cut the remaining quart of berries into rough pieces and sprinkle with 3 to 4 tablespoons of the sugar, stirring to coat. Let the berries macerate for about an hour. Right before serving crush the strawberries and sugar with a fork until you create a rough sauce.
To Prepare the Cream:
1. Combine the 2 cups cold, heavy cream with the 2 tablespoons sugar and whip until slightly thickened. Add the vanilla and continue to whip until thick. Refrigerate until needed.
2. To serve, slice the scones in half and spoon some of the strawberry sauce onto the bottom halves; top with the halved berries, whipped cream and other half of the scones.
• This dessert is best the day it is made, while the scones are still warm from the oven.
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