Classic Strawberry Shortcake
For the strawberries
Prepare the strawberries
Put one-third of the berries in a medium bowl and, using a potato masher, crush them into a chunky purée. Slice the remaining berries 1/4 inch thick and stir them into the mashed berries along with the sugar. Taste the berries, adding more sugar if necessary. Let the berries sit at room temperature for at least 30 minutes.
Make the biscuits
In a large, chilled metal bowl, whip the heavy cream and sugar to soft peaks by hand or with an electric hand mixer. (Use immediately or refrigerate, covered until ready to serve).
Assemble the shortcakes
Split the biscuits in half horizontally and transfer the bottoms to dessert plates. Spoon about three-quarters of the macerated berries and their juice evenly over the biscuit bottoms. Top with a generous dollop of whipped cream and cover each with a biscuit top. Spoon more berries and cream over each shortcake.
Make Ahead Tips
The biscuits can be baked 10 to 12 hours ahead and reheated in a 350°F oven before serving. The strawberries can be macerated up to 2 hours ahead. The cream can be whipped up to 2 hours ahead and refrigerated, covered. If necessary, lightly rewhip before using.
For the strawberries
- 1/2 lb. ripe strawberries, hulled (about 2 cups)
- 1 Tbs. granulated sugar; more to taste
- 5 oz. (1 cup) unbleached all-purpose flour; more for rolling
- 3 Tbs. plus 1/2 Tbs. granulated sugar
- 1 ¼ tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. kosher salt
- 2 oz. (1/4 cup) cold unsalted butter, cut into 1/2-inch pieces
- 2 Tbs. heavy cream; more for brushing
- 4 Tbs. buttermilk
- 1/4 - 1/2 cup chocolate chips (optional but delicious)
- 3/4 cups heavy cream
- 1 Tbs. granulated sugar
Prepare the strawberries
Put one-third of the berries in a medium bowl and, using a potato masher, crush them into a chunky purée. Slice the remaining berries 1/4 inch thick and stir them into the mashed berries along with the sugar. Taste the berries, adding more sugar if necessary. Let the berries sit at room temperature for at least 30 minutes.
Make the biscuits
- Position a rack in the center of the oven and heat the oven to 425°F. Line a baking sheet with parchment.
- Sift the flour, 3 Tbs. of the sugar, the baking powder, and baking soda into a large bowl. Stir in the salt.
- Using a pastry blender, a fork, or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse cornmeal.
- In a small bowl mix the heavy cream and buttermilk. Make a well in the center of the flour mixture and pour in the cream mixture. Mix with the fork until the dough is evenly moistened and just comes together; it will still look a little shaggy. Gather the dough and gently knead it three or four times. If the dough seems dry and doesn’t form a cohesive mass, work in more cream, 1 tsp. at a time. Knead in chocolate chips.
- Transfer the dough to a lightly floured surface and roll it into a 3/4 -inch-thick disk. With a 2 1/2-inch biscuit cutter, cut the dough into rounds. Transfer the rounds to the prepared baking sheet. Gather the dough scraps, gently knead them together, re-roll, and cut out more biscuits. Chill for fifteen minutes.
- Lightly brush the biscuit tops with cream to moisten and sprinkle with the remaining 1/2 Tbs. sugar. Bake, rotating the baking sheet once, until the biscuit tops are lightly browned, 10 to 15 minutes. Let the biscuits cool slightly while you whip the cream.
In a large, chilled metal bowl, whip the heavy cream and sugar to soft peaks by hand or with an electric hand mixer. (Use immediately or refrigerate, covered until ready to serve).
Assemble the shortcakes
Split the biscuits in half horizontally and transfer the bottoms to dessert plates. Spoon about three-quarters of the macerated berries and their juice evenly over the biscuit bottoms. Top with a generous dollop of whipped cream and cover each with a biscuit top. Spoon more berries and cream over each shortcake.
Make Ahead Tips
The biscuits can be baked 10 to 12 hours ahead and reheated in a 350°F oven before serving. The strawberries can be macerated up to 2 hours ahead. The cream can be whipped up to 2 hours ahead and refrigerated, covered. If necessary, lightly rewhip before using.