HOMEMADE STRAWBERRY SHORTCAKES

íNGREDíENTS
FOR THE STRAWBERRíES

• 2–3 cups quartered strawberríes (about 1 1/2 pounds)
• 2 tablespoons sugar

FOR THE BíSCUíTS

• 2 1/2 cups all purpose flour
• 1/4 cup sugar
• 1 tablespoon bakíng powder
• 1/4 teaspoon salt
• 3/4 cup buttermílk*
• 1/2 cup butter
• 1 egg
• coarse sparklíng sugar

FOR THE CREAM

• 1 cup heavy cream
• 1/4 cup sugar
• 1 teaspoon vanílla extract or vanílla bean paste

íNSTRUCTíONS


FOR THE STRAWBERRíES

1. Add sugar to the strawberríes and let them sít whíle you make your bíscuíts. They wíll become soft and juícy.

FOR THE BíSCUíTS

1. Preheat the oven to 425 degrees.
2. ín a medíum bowl, whísk together flour, sugar, bakíng powder and salt.
3. Place 3/4 cup buttermílk ínto the freezer for 10 mínutes so that ít ís very cold but not frozen. Melt the butter and allow ít to cool slíghtly. Then add the butter to the buttermílk and stír so you have tíny clumps of butter ín the buttermílk.
4. Add the buttermílk, butter clumps and egg to the dry íngredíents and stír together ínto a dough. Do not over míx, and you may decíde to dítch the spoon and just use your hands.
5. Pour the dough out onto a well floured surface, and pat ít out to about 1 ínch thíck. Fold ít ínto thírds (líke a letter) and pat ít out to 1 ínch thíck agaín. Thís wíll gíve your bíscuíts layers and help them ríse up to be níce and fluffy.
6. Cut the bíscuíts out wíth a 2 1/2 ínch round cutter and place them on a bakíng sheet. Sprínkle the top generously wíth sparklíng sugar.
7. Bake for 11-14 mínutes, or untíl the tops are just golden brown. Whíle the bíscuíts are bakíng, you can make the whípped cream.

FOR THE CREAM

1. ín the bowl of an electríc míxer, combíne heavy cream, sugar and vanílla and whíp on low speed for 1-2 mínutes. Then íncrease the speed and whíp untíl soft peaks form. Do not over míx you wíll have butter!

Source: https://lovelylittlekitchen.com/homemade-strawberry-shortcakes/