Strawberry Shortcakes

Strawberry season is coming to an end so you should be able to get lots of delicious berries for cheap, perfect for baking.

The biscuits are not that fussy and a huge improvement over supermarket yellow/orange-y sponge 'shortcakes'. Whipped cream is pretty much whipped cream, no real need to DIY. You can macerate the berries and prep the dough before dinner, whip the cream while they're baking and have them assembled within 1/2 an hour.


From Baking Illustrated: Serves ~8

Fruit

• 8 cups strawberries (~2 1/2 pounds), hulled
• 6 tbsp sugar

1. Place 3 cups of the hulled strawberries in a large bowl and crush with a potato masher (or spoon). Slice the remaining 5 cups berries and stir into the crushed berries along with the sugar. Set the fruit aside to macerate for at least 30 minutes and up to 2 hours.

Shortcakes

• 2 cups all-purpose flour+extra for dusting workspace
• 5 tbsp sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 8 tbsp cold unsalted butter, cut into 1/2-inch cubes
• 1 large egg, lightly beaten
• 1/2 cup plus 1 tablespoon whole milk or half-and-half
• 1 large eggwhite, lightly beaten

1. Heat oven to 425˚. In a food processor (or by hand) mix the flour, 3 tbsp of the sugar, baking powder and salt. Scatter the butter pieces over and process (or mix) until the mixture resembles coarse meal, about 15 1-second pulses. Transfer to a medium bowl (if using a processor, duh).
2. Mix the beaten egg with the whole milk in a measuring cup. Pour the egg mixture into the bowl with the flour mixture. Combine with a spatula until large clumps form. Turn the mixture onto a floured workspace and lightly knead until it comes together.
3. Use your fingertips to pat the dough into a 9 by 6-inch rectangle about 3/4 inch thick, being careful not to overwork the dough. Flour a 2 3/4 inch biscuit cutter and cut out 6 dough rounds (you can probably get a couple more). Place the rounds 1 inch apart on a small baking sheet, brush with the beaten egg white, and sprinkle the remaining 2 tbsp sugar. (Dough rounds can be covered and refrigerated for up to 2 hours before baking.)
4. Bake until the shortcakes are golden brown, 12-14 minutes. Place the baking sheet on a wire rack and cool the cakes until warm, about 10 minutes.

Whipped Cream: If you want to take a shortcut, this is the place-canned whipped cream, cool whip, etc., are all acceptable

• 1 cup heavy cream
• 1 tbsp sugar (superfine/confectioners preferred)
  

1. You will get better results if you chill the bowl and beaters in the freezer for at least 20 minutes before starting. Using a hand-held or stand mixer, combine the sugar and cream and beat on slow, then medium until it looks like the consistency of whipped cream. Taste and add more sugar if you want.

Assembly:
Spilt the shortcakes in half (they will likely have a slight natural crack). Place each bottom on a plate, spoon on some berries, then cream. Top with the tops. If you wanna get crazy but some more berries and cream up top, or venture into the world of multi-decker shortcakes if you dare. Serve immediately.