Ingredients

The following ingredients have 6 Servings
  • 2 cups soft Southern or other all-purpose flour or pastry flour, or 1¼ cups all-purpose flour and ¾ cup sifted cake flour
  • 1/4 cup granulated sugar ((1.75 ounces/50 grams/60 ml))
  • 1 tablespoon double-acting baking powder
  • 1/2 teaspoon salt
  • 1/2 cup vegetable shortening or butter, or ¼ cup each, chilled ((1 stick/4 ounces/115 grams))
  • 3/4 cup light cream, half-and-half, or whole milk ((or 1 large egg and ½ cup plus 1 tablespoon half-and-half or milk))
  • 2 pints strawberries, hulled and sliced (4½ cups), tossed with 2 to 4 tablespoons sugar
  • 1 cup heavy cream beaten with 1 tablespoon sugar and ½ teaspoon vanilla extract for topping

Instruction

  • Position a rack in the center of the oven. Preheat the oven to 425°F. In a medium bowl, combine the flour, sugar, baking powder, and salt. 
  • Cut in the shortening until the mixture resembles coarse crumbs.
  • Gradually add the cream, stirring with a fork until the dough clings together.Place the dough on a lightly floured surface, flour your hands, and knead until just manageable, 6 to 10 strokes. Do not overknead; the dough will still be rough. Sprinkle lightly with flour and pat out ¾ inch thick, about a 9- by 6-inch rectangle.
  • Using a floured 3-, 2½-, or 2-inch biscuit cutter or other sharp-edged circular cutter, press straight down to cut out the dough. Reroll and cut out the remnants.
  • Place the biscuits on an ungreased (preferably parchment-lined) baking sheet, an 8- by 1½-inch round baking pan, or cast-iron skillet. Bake until golden brown, about 12 minutes. Transfer to a wire rack and let cool for 5 minutes. 
  • Split the shortcakes in half horizontally. Place the bottoms on serving plates, spoon about ¼ cup berries over top, and top with a dollop of whipped cream. Place the biscuit tops over the berries. If desired, top with more whipped cream and spoon additional berries over top. Serve at once.