Strawberry Shortcake

Ingredients

Metric weights use ingredient-specific densities from King Arthur Baking — Ingredient Weight Chart. For baking, weighing is more accurate than cups.

Instructions

Amounts in the steps refer to the original recipe. Use the scaled ingredient list.

Tap a step number to mark it done.

1. 1

   Step 1: Sugar the strawberries

   Toss the sliced strawberries with ¼ cup sugar in a bowl. Let them stand at room temperature, stirring once or twice, until juicy, about 30 minutes while you make the biscuits.

2. 2

   Step 2: Cut in the butter

   Heat the oven to 425°F (220°C) and line a rimmed sheet pan with parchment. In a large bowl, whisk the flour, sugar, baking powder and salt. Cut or rub in the cold butter until most pieces are pea-sized.

   Tip: Keep the butter cold. Visible flecks of butter create steam pockets in the oven, which is what makes biscuits flaky and tall.

3. 3

   Step 3: Mix the dough

   Whisk the milk, egg and vanilla together and pour over the flour mixture. Stir with a fork just until a shaggy dough forms; a few dry bits are fine.

4. 4

   Step 4: Shape and cut

   Turn the dough onto a lightly floured surface, pat it into a 1-inch-thick round and cut 2½-inch biscuits, pressing straight down without twisting. Gently press the scraps together to cut the rest, for 8 biscuits total.

5. 5

   Step 5: Bake

   Place the biscuits on the sheet pan, brush the tops with milk and sprinkle with coarse sugar. Bake 12–15 minutes, until tall and golden brown. Cool on a rack at least 10 minutes.

6. 6

   Step 6: Whip the cream and assemble

   Beat the cold cream, powdered sugar and vanilla to soft peaks. Split each biscuit, spoon strawberries and their juice over the bottom half, add whipped cream and cover with the top. Serve right away.