A delightful twist on the classic strawberry shortcake, featuring flaky, buttery shortcakes topped with sweetened strawberries and luscious whipped cream.
Ingredients
2 cups fresh strawberries
1/2 cup sugar
2 cups all-purpose flour
1 tablespoon baking powder
1 pinch salt
1/2 cup butter
2/3 cup milk
1 cup heavy cream
2 tablespoons confectioners' sugar
Method
Mix fresh strawberries with a quarter cup of sugar in a bowl and refrigerate for about 30 minutes to allow the juices to release.
Preheat the oven to 400°F (200°C).
In a large bowl, combine flour, another quarter cup of sugar, baking powder, and a pinch of salt.
Cut the butter into eight pieces and incorporate it into the dry mixture. Use a pastry cutter or two forks to blend until the mixture looks like coarse crumbs.
Slowly add the milk, stirring gently until the dough forms, being careful not to overmix.
Move the dough to a floured surface and gently fold it in half. Press down and push forward with your palms, turning the dough 90 degrees each time. Repeat this process 12 times to develop the texture.
Roll the dough out to a thickness between 1/2 and 3/4 inch and use a cookie cutter to cut out 4-inch rounds. Place the shortcakes on an ungreased baking sheet.
Bake for 12 to 15 minutes in the preheated oven, or until they are golden brown. Let them cool slightly after baking.
While the shortcakes cool, pour heavy cream into a large bowl and whip it with an electric mixer until soft peaks begin to form. Gently fold in confectioners' sugar to sweeten the cream.
Serve each shortcake with a generous spoonful of whipped cream and a helping of the marinated strawberries.
