Strawberry Shortcakes

Ingredients

• 2 lbs strawberries, hulled and sliced
• 1/3 cup sugar for the berries
• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 6 tbsp cold butter, cubed
• 1 cup cold heavy cream, plus more for brushing
• 1 1/2 cups cream for whipping
• 2 tbsp powdered sugar

Instructions

1. 1

   Toss the strawberries with the sugar and leave them at room temperature for at least thirty minutes to draw out the juices.

2. 2

   Rub the cold butter into the flour, sugar, baking powder, and salt, then stir in the cold cream until a shaggy dough forms.

3. 3

   Pat the dough three-quarters of an inch thick, cut six rounds, brush with cream, and bake at 425°F for sixteen minutes until risen and golden.

4. 4

   Whip the remaining cream with the powdered sugar to soft, floppy peaks — stiff cream fights the biscuit.

5. 5

   Split the warm shortcakes, spoon over berries and their syrup, and finish with a generous cloud of cream.