Strawberry Shortcakes
These treats aren’t fancy; they’re just plain good and full of memories. You can prepare the strawberries up to a day ahead, but wait until just before serving the dessert to assemble it.
Recipe information
Yield
Serves 8
Ingredients
Sweetened Strawberries
Preparation
Step 1
Preheat the oven to 425°F. In a food processor, combine the flour, butter, 1/3 cup sugar, baking powder, and salt; process until the mixture resembles coarse meal. Add the milk; pulse just until moistened, 4 or 5 times. Do not overprocess.
Step 2
Turn out the dough onto a lightly floured surface; with floured hands, gently pat the dough into a 4-by-8-inch rectangle.
Step 3
Dust a large knife with flour; cut the dough into 8 squares. Transfer to a baking sheet; sprinkle with the remaining tablespoon sugar. Bake until golden, 25 to 30 minutes; cool on the baking sheet. To serve, split the biscuits with a serrated knife; layer with the berries and whipped cream.
Sweetened Strawberries
Step 4
Hull and quarter the strawberries; toss in a medium bowl with the sugar. Let stand until syrupy, tossing occasionally, at least 20 minutes (and up to 1 day, covered and refrigerated).
