Strawberry Shortcake, Honest Version
Cream-biscuits, macerated berries, soft whipped cream. No food coloring, no sponge cake, no shortcut.
Ingredients
- 300g flour
- 2 tablespoons sugar plus 3 tablespoons more for the berries
- 1 tablespoon baking powder
- Pinch of salt
- 85g cold butter, cubed
- 180ml cream plus 240ml more for whipping
- 500g strawberries, hulled and quartered
- 1 teaspoon vanilla extract
Steps
- 01Toss strawberries with the 3 tablespoons sugar. Leave on the counter while you bake.
- 02Whisk dry. Cut in butter until pea-sized. Add 180ml cream, mix until just combined.
- 03Pat into a 2cm round on a floured surface. Cut 6 biscuits with a glass.
- 04Bake 12 minutes at 220°C until golden on top.
- 05Whip the rest of the cream with vanilla until soft peaks.
- 06Split warm biscuits, spoon berries with juice, top with cream, top with biscuit lid. Eat immediately.