Strawberry Shortcake

Method

1. 1

   Step 1

   Heat the oven to 425°F (220°C / Gas 7), with a rack in the middle. Line a 13 x 18-inch (33 x 46 cm) rimmed baking sheet with parchment paper / baking parchment.

2. 2

   Step 2

   Combine the sliced strawberries and their 2 tbsp granulated sugar in a medium bowl. Leave at room temperature for 20–30 minutes, stirring once or twice, until the berries soften slightly and release a glossy syrup.

3. 3

   Step 3

   In a large bowl, whisk together the flour, biscuit sugar, baking powder and salt. Rub in the cold butter with your fingertips or cut it in with a pastry blender for 2–3 minutes, until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

4. 4

   Step 4

   Combine the ¾ cup (180 ml) cream and the milk, then pour into the flour mixture. Stir gently with a fork just until a shaggy dough forms and no loose flour remains, about 30 seconds; do not beat or knead until smooth.

5. 5

   Step 5

   Turn the dough onto a surface lightly dusted with the extra flour and gently press it together. Fold it in half twice, then pat to ¾ inch (2 cm) thick and cut rounds with a floured 2½-inch (6 cm) cutter, pressing straight down without twisting. Gently gather and pat out the scraps to make 6 biscuits in total.

6. 6

   Step 6

   Arrange the biscuits on the prepared baking sheet, leaving at least 2 inches (5 cm) between them. Bake for 14–17 minutes, until well risen with golden tops and lightly browned bases; the centers should reach about 200°F (93°C). Transfer to a wire rack and cool for 15 minutes before splitting.

7. 7

   Step 7

   While the biscuits cool, combine the remaining cold cream, confectioners’ sugar / icing sugar and vanilla in a chilled mixing bowl. Beat with an electric mixer on medium speed for 1–3 minutes, until soft peaks form and gently curl over when the beaters are lifted; stop before the cream becomes stiff or grainy.

8. 8

   Step 8

   Split each biscuit horizontally with a serrated knife and place the bottom halves on 6 plates. Divide half the strawberries and their syrup among the bases, spoon over half the whipped cream, then add the biscuit tops. Finish with the remaining berries and cream and serve immediately.