Strawberry Shortcake

Recipe by Catherine Pla, adapted from Nancy Harmon Jenkins and NYT Cooking

Serves 6-8

Strawberry Shortcake

The absolute best spring/summer dessert, buttery shortbread and sweet strawberries. Whipped cream is the icing on the cake!

• 2 pints strawberries

• 1⁄4 c granulated sugar, or more to taste

• 4 c all-purpose flour

• 3 T granulated sugar

• 1⁄4 t kosher salt

• 5 t baking powder

• 1 c unsalted butter, softened, divided

• 3 c heavy whipping cream, divided

• 1⁄2 t vanilla bean paste or extract

• 1 T confectioners’ sugar

• Sparkling sugar

Wash and hull strawberries. Slice thickly and crush about 1⁄3 of the berries with a fork to release juices. Mix with remaining berries and 1⁄4 cup sugar, adding more sugar if needed. Set aside.

Preheat the oven to 450 degrees. Line a sheet pan with parchment.

Mix flour, 3 tablespoons of sugar, salt, and baking powder in a large bowl. Add 3⁄4 cup of soft butter and rub into the dry ingredients until a sandy texture is achieved. Add 11⁄4 cups cream and mix to form a soft dough. Knead dough for a minute on a floured work surface, then roll out to about a 1⁄2” thickness. Cut rounds using a 3” biscuit cutter. You’ll want an even number as you’ll use 2 rounds per serving.

Melt the remaining butter. Place half the rounds on the sheet pan and brush with melted butter. Place remaining dough rounds on top (yes, they will be tall!). Brush tops with a little butter and sprinkle with sparkling sugar. Bake for 10-15 minutes until golden. Remove the pan from the oven.

Whip the remaining heavy cream in an electric mixer fitted with the whisk attachment. Add confectioners’ sugar and vanilla and whip until smooth peaks form.

To serve, separate each shortcake into two pieces. Top the bottom half with a generous spoonful of berries, a dollop of whipped cream, and cover with the top half. Garnish top with berries and more whipped cream. Enjoy!