Classic Strawberry Shortcake
Serves: Serves six
 
A classic shortcake recipe that makes the best of early summer strawberries. Can be easily adapted for other berries and even stone fruits. Adapted from Joy of Cooking by Irma Rombauer, Marion Rombauer Becker and Ethan Becker.
Ingredients
  • 2 cups all-purpose flour
  • 2½ tsp. baking powder
  • 1 tsp. salt
  • 1 TB sugar
  • Zest of one orange
  • 6 TB cold unsalted butter, cut into pieces
  • ½ cup cream
  • ¼ cup milk
  • 2 TB Melted butter
  • Turbinado sugar
For the filling:
  • 2 qts strawberries, hulled and sliced
  • 2 TB sugar
  • 1 TB Grand Marnier (optional)
  • 1 cup cold heavy cream
  • 1 tsp. vanilla extract
Instructions
  1. Preheat the oven to 425.
  2. Line a baking sheet with Silpat or parchment paper.
  3. In a medium-sized bowl, whisk together the flour, the sugar, the baking powder, the salt and the orange zest.
  4. Cut in the pieces of butter using two knives or a pastry blender until the mixture resembles coarse crumbs.
  5. Add the milk and cream and stir with a fork until the dough begins to come together.
  6. Gather the dough in your hand and knead it against the side of the bowl until all the pieces are incorporated.
  7. Turn dough out onto a lightly floured surface and pat it into a circle about ¾ of an inch thick.
  8. Cut the dough into six equal wedges and place the wedges on the lined baking sheet.
  9. Brush the tops of the biscuits with melted butter and sprinkle with Turbinado sugar.
  10. Bake for 10-12 minutes until golden brown.
  11. Remove from baking sheet and cool on a wire rack.
  12. Meanwhile, combine the sliced strawberries with 1 TB of sugar and the Grand Marnier, if using, in a bowl. Toss to combine. Cover and refrigerate until serving. (You can do this step several hours in advance and the strawberries will break down and release their juices even more.)
  13. To make the whipped cream, pour the cup of heavy cream into the bowl of a standing mixer and whip it at the highest speed. (Chill the bowl ahead of time if possible.)
  14. Gradually add the remaining Tb of sugar and the vanilla extract.
  15. To assemble, split the biscuits in half. Spoon ⅙ of the berries over the bottom of the biscuit and top with whipped cream. Add the top half of the biscuit at a angle.
  16. Repeat with the remaining biscuits.
Recipe by West of the Loop at https://www.westoftheloop.com/2013/05/28/classic-strawberry-shortcake-2/