chef john's classic strawberry shortcake

Ingredients

• Servings: 8
• 1/4 cup butter
• 2 cups self-rising flour
• 1/4 cup white sugar, plus more for topping
• 1/2 cup milk
• 1/4 cup heavy whipping cream, plus more for brushing
• 4 pints fresh strawberries, hulled and quartered
• 1/2 cup white sugar
• 3/4 cup heavy whipping cream
• 1 tablespoon white sugar
• 3 drops vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 2 hrs 15 mins


• preheat oven to 425 degrees f (220 degrees c). line a baking sheet with parchment paper.
• melt butter over medium heat in small saucepan. stir continually, letting foam dissipate, just until butter begins to brown, 2 to 3 minutes. remove from heat.
• whisk together self-rising flour and 1/4 cup white sugar in a bowl. add milk, 1/4 cup cream, and toasted butter. mix just until ingredients come together. wad up dough and transfer to floured surface. press or roll dough into a rectangle about 1-inch thick. cut in half lengthwise, and then cut each half into 3 portions. place shortcake pieces on prepared baking sheet. brush with cream; sprinkle with sugar.
• bake in preheated oven until gold brown, 15 to 18 minutes. transfer shortcakes to a rack to cool completely.
• sprinkle sliced strawberries with sugar; stir until sugar begins to dissolve. refrigerate until juice from berries is extracted, about 1 hour.
• whip 3/4 cup cream with 1 tablespoon sugar and a few drops of vanilla in bowl with an electric mixer.
• split biscuit in half. place bottom half in a bowl. spoon strawberries and juice over shortbread half. top with shortbread top and spoon on more strawberries and juice over the shortbread. finish with a dollop of whipped cream.