Saveur

Photo: Christopher Hirsheimer

SERVES 4

Making one generous biscuit instead of individual shortcakes lends this dessert a grand presentation.

3 cups strawberries, washed, hulled, and halved
6 tbsp. sugar
1 1⁄2 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt
6 tbsp. butter, cut into small pieces
3⁄4 cup milk

1. Place strawberries in a medium bowl, sprinkle with 5 tbsp. of the sugar, and set aside to macerate for 30 minutes at room temperature.

2. Preheat oven to 400°. Sift flour, baking powder, salt, and remaining 1 tbsp. sugar together into a bowl. Cut 4 tbsp. of the butter into flour mixture with a pastry cutter, or use your fingers to work it in, until mixture resembles coarse crumbs. Mix in milk. On a floured surface, shape dough into a biscuit, 2" thick and 6" in diameter. Bake on an ungreased cookie sheet until just golden, about 15 minutes.

3. Cool slightly, then slice in half horizontally. Spread remaining 2 tbsp. butter on cut sides. Place bottom half of biscuit on a plate, and spoon half the strawberries and juice on top. Cover with the other half of biscuit and spoon remaining strawberries onto top and serve.

This article was first published in Saveur in Issue #6