My mother, Patty Hoffman, is an expert buttermilk biscuit maker. Her flaky biscuits have been a weekend treat for as long as I can remember. This dessert version is something we would enjoy when strawberries were in season. I add half whole wheat pastry flour, which makes me feel a little healthier, but you can use only all-purpose flour if you prefer.
Emily Rishel
Strawberry Shortcake
(Serves 8)
For the shortcake:
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour (can substitute all-purpose)
- 1 tablespoon baking powder
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 cup cold butter, cut into small pieces (I use salted)
- 1 cup half and half
For the strawberries:
- 1 pound strawberries, rinsed and dried
- 1 tablespoon granulated sugar, or to taste
For the whipped cream:
- 1 cup heavy cream, cold
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla
Make the shortcake:
Preheat the oven to 375° F and line a small baking pan or cookie sheet with parchment paper or spray it with cooking spray. Stir together the flour, baking powder, sugar, salt, and nutmeg in a large bowl. Add the butter and cut it into the dry ingredients, using your fingers, a pastry cutter, or two forks. At the end you want the butter to be the size of small peas. Stir in the half and half and mix until it forms a dough. You don’t want it to be too sticky, but all the flour should be mixed in. Place on a floured plate and knead for 2 minutes, until it seems well mixed. Using more flour if needed, pat into a large circle of about 9 inches diameter. Cut into 8 equal pieces and shape each one into a circle. Place on the baking sheet and bake for 20 minutes, until each shortcake is lightly browned and a toothpick comes out clean when poked in the middle. Once they are baked, remove from the oven and let cool slightly.
Meanwhile, make the strawberries:
Hull the strawberries by removing the stems. Cut each one into quarters and place in a bowl. Stir in the sugar and let sit for a few minutes. Add more sugar if the strawberries are too tart.
And the cream:
In a bowl, combine the cold cream with the sugar and vanilla. Using a hand mixer or a whisk, beat until soft peaks form. You could also use a stand mixer.
To assemble the shortcakes:
Slice each shortcake in half and place on a plate with the top and bottom separated. Spoon the strawberries over each bottom half, then dollop the whipped cream on top. Perch the top half on top or to the side.