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STRAWBERRY SHORTCAKE
Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Yield:
6 shortcakes
Ingredients:
8 cups (about 2.5 lbs.) strawberries, hulled
6 Tbsp. sugar
2 cups all-purpose flour (plus more for dusting the work surface
and biscuit cutter)
5 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. salt
1 stick (8 Tbsp.) cold unsalted butter, cut into 1/2-inch cubes
1 large egg, lightly beaten
1/2 cup plus 2 tsp. half-and-half (or whole milk)
1/2 tsp. almond extract (or vanilla extract)
1 large egg white, lightly beaten
2 cups whipped cream (homemade or store-bought)
Method:
For the fruit:
Place 3 cups of the hulled strawberries in a large bowl and crush with
a potato masher. Slice the remaining 5 cups berries and stir into the
crushed berries along with the sugar. Set the fruit aside to
macerate for at least 30 minutes or up to 2 hours.
For the shortcakes:
Adjust an oven rack to the lower-middle position and heat the oven
to 425 degrees. In a food processor, pulse the flour, 3 Tbsp. of the