Strawberry Shortcake

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 1/2 lbs strawberries, trimmed and quartered (7 1/2 cups)
• 1/3-1/2 cup granulated sugar (to taste)
• 1 cup chilled heavy cream
• 1/4 cup sour cream
• 1 1/2-2 tablespoons confectioners' sugar
• 1/2 teaspoon vanilla
• 1 1/2 cups all-purpose flour
• 1 1/2 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt (rounded)
• 1/4 teaspoon baking soda
• 1/4 cup cold unsalted butter, cut into 1/2 inch cubes
• 3/4 cup well-shaken buttermilk
• 1 tablespoon milk (for brushing biscuits) or 1 tablespoon cream (for brushing biscuits)

Recipe

• 1 for the strawberries: toss strawberries with granulated sugar in a large bowl and let stand 5 minutes.
• 2 gently press strawberries with potato masher to help release their juices, being careful not to crush them to a pulp.
• 3 let stand at room temperature, stirring occasionally, 45 minutes to 1 hour.
• 4 beat together heavy cream, sour cream, confectioner's sugar (to taste), and vanilla in a bowl with an electric mixer at medium-high speed until it hold a soft shape (not stiff).
• 5 for the biscuits: put oven rack in middle position and preheat oven to 425 degrees.
• 6 sift together flour, sugar, baking powder, salt, and baking soda onto a sheet of wax paper, then sift again into a bowl.
• 7 blend in butter with your fingertips until mixture resembles coarse meal.
• 8 add buttermilk and stir with a fork until a dough just forms (dough will be moist).
• 9 turn dough out onto a well-floured surface and knead gently 6 times.
• 10 pat out dough on a floured surface with floured hands, reflouring surface if necessary, into an 8"x5" rectangle.
• 11 cut rectangle in half lengthwise, then into thirds crosswise to form 6 (2 1/2 inch) squares, flouring knife between cuts.
• 12 transfer biscuits with a metal spatula to an ungreased baking sheet, arranging them 2 inches apart, and brush tops with milk or cream.
• 13 bake until pale golden, 12 to 15 minutes, then transfer to a rack to cool to room temperature.
• 14 when ready, split biscuits horizonally with a fork and arrange 2 halves, split sides up, on each of 6 plates.
• 15 top with strawberries and juice, then with whipped cream.