Strawberry Shortcakes are a quintessential summer treat, and are always a hit at Strawberry Festival. This recipe is one of the most requested, and we are happy to share it. Makes about 6 cakes.
- 3 c all-purpose flour
- 1 t kosher salt less if using finely ground
- 1/2 c organic cane sugar
- 3 t baking powder
- 1/4 c unsalted butter cold
- 1 1/4 c heavy cream 36-40% butterfat
- extra cream for brushing cakes
- turbinado sugar
Whisk sugar, flour, baking powder, and salt in large bowl or the bowl of a mixer. Cut butter into quarter-inch cubes and add to flour. Mix until the largest butter pieces are pea size, or use a pastry cutter or your fingers (you don’t want the butter broken up too fine). Gradually add cream and stir with a rubber spatula until the dough starts to come together (you may not need all the cream). The dough should still be a little bit crumbly when you turn it out but it will come together after a quick knead. Place dough on a lightly floured surface and knead once or twice, until it comes together. Roll into a square about 1 to 1 ½ inches thick. Cut out squares (or circles). Brush with cream and then turbinado sugar. Transfer to baking sheet lined with parchment and bake at 325 degrees F until lightly golden (15 minutes).
Cool, split and top with berries and whipped cream.
photos: K. Rogers