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Strawberry Shortcakes




Source of Recipe


everyday food






Recipe Introduction


These classic sweets aren't fancy; they're just plain good and full of memories.






List of Ingredients



• 1 1/2 pounds (about 6 cups) fresh strawberries
  
• 1/4 cup plus 1/3 cup plus 1 tablespoon sugar
  
• 2 1/2 cups all-purpose flour, (spooned and leveled), plus more for dusting
  
• 1/2 cup cold (1 stick) unsalted butter, cut into small pieces
  
• 2 1/2 teaspoons baking powder
  
• 1 teaspoon salt
  
• 1 cup milk
  
• Whipped Cream
  






Instructions



1. Preheat oven to 425 degrees. Make the sweetened strawberries: Hull and quarter strawberries; toss in a medium bowl with 1/4 cup sugar. Let stand until syrupy, tossing occasionally, at least 20 minutes (and up to 1 day, covered and refrigerated).
   
2. In a food processor, combine flour, butter, 1/3 cup sugar, baking powder, and salt; process until mixture resembles coarse meal. Add milk; pulse just until moistened, 4 or 5 times. Do not overprocess.
   
3. Turn out dough onto a lightly floured surface; with floured hands, gently pat dough into a 4-by-8-inch rectangle.
   
4. Dust a large knife with flour; cut dough into eight squares. Transfer to a baking sheet; sprinkle with 1 tablespoon sugar. Bake until golden, 25 to 30 minutes; cool on baking sheet. To serve, split biscuits with a serrated knife; layer with berries and whipped cream.
   






Final Comments


Serves 8