Making one generous biscuit instead of individual shortcakes lends this dessert a grand presentation.
Yield: serves 4
- 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 cup heavy cream
- 3 tbsp. confectioners' sugar
- 1 tsp. vanilla extract
- Place strawberries in a medium bowl, sprinkle with 5 tbsp. of the sugar, and set aside to macerate for 30 minutes at room temperature.
- 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, 1" thick and 6" in diameter. Bake on an ungreased cookie sheet until just golden, about 25 minutes. Cool slightly, then slice in half horizontally.
- Using a hand mixer, beat cream until soft peaks form, 1–2 minutes. With the mixer on, slowly add sugar and vanilla; continue to beat until semi-stiff peaks form, about 1 minute more.
- Spread remaining 2 tbsp. butter on cut sides of biscuit. Place bottom half of biscuit on a plate, and spoon the strawberries and juice on top. Cover with whipped cream and the other half of the biscuit. Serve sliced into wedges.