STRAWBERRY SHORTCAKES
Serves: 8
Shortcakes:
2 cups (500 mL) all-purpose flour
5 tbsp (75 mL) sugar
1 tbsp (15 mL) baking powder 1/2 tsp (2.5 mL) salt
8 tbsp (120 mL) unsalted butter, cut into 1/2-inch pieces and chilled
2/3 cup (160 mL) half-and-half 1 large egg plus 1 large white
Whipped cream:
1 cup (250 mL) heavy cream, chilled
1 tbsp (15 mL) sugar
1 tsp (5 mL) vanilla extract Pinch salt
Strawberry topping: Makes: 4 1/2 cups ( bout 1 L)
2 1/2 lbs (around 1 kg) strawberries, hulled (8 cups/2 L) 6 tbsp (90 mL) sugar
1. For the shortcakes: Adjust oven rack to lower-middle position and heat oven to 425 F (220 C). Pulse flour, 3 tbsp
(45 mL) sugar, baking powder and salt in food processor until combined, about 5 pulses. Scatter butter pieces over top and pulse until mixture resembles coarse cornmeal, about 15 pulses; transfer to large bowl.
2. In separate bowl, whisk halfand-half and whole egg together. Add half-and-half mixture to flour mixture and stir with rubber spatula until large clumps form. Turn mixture onto lightly floured counter and knead lightly until dough comes together.
3. Using your fingertips, pat dough into 9-by-6-inch (22.5-cm by 15-cm) rectangle about 1-inch (2.5-cm) thick. Cut out 6 biscuits using floured 2 3/4-inch (6.9-cm) biscuit cutter. Pat remaining dough into 1-inch (2.5-cm)thick pieces and cut out 2 more biscuits.
4. Place biscuits on parchment paper-lined baking sheet, spaced 1 inch (2.5 cm) apart. (Raw biscuits can be refrigerated for up to 2 hours before baking.)
5. Brush top of biscuits with lightly beaten egg white and sprinkle with remaining 2 tbsp (30 mL) sugar. Bake biscuits until golden brown, 12 to 14 minutes, rotating sheet halfway through baking. Let biscuits cool on sheet for at least 10 minutes. (Baked biscuits can be stored at room temperature for up to 1 day.)
6. For strawberry topping: Crush 3 cups (750 mL) strawberries with potato masher in bowl. Slice remaining strawberries and, along with sugar, stir into crushed strawberries. Let sit at room temperature until sugar has dissolved and strawberries are juicy, at least 30 minutes or up to 2 hours. Serve immediately.
7. For the whipped cream: Using stand mixer fitted with whisk, whip all ingredients on mediumlow speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes.
8. Split each biscuit in half and place bottoms on individual serving plates. Spoon portion of topping over each bottom, then top with dollop of whipped cream. Cap with biscuit tops and serve immediately.