Strawberry Shortcake with Strawberry Whipped Cream

Strawberry Shortcakes with Strawberry Whipped Cream

For the Biscuits:

2 cups self-rising flour

plus extra self-rising flour or all-purpose flour for rolling and forming the biscuits

1 tablespoon granulated sugar

¼ teaspoon kosher salt

1¼ cups heavy cream, plus more for brushing the tops

turbinado sugar, for the tops

Preheat your oven to 450˚ F.

Whisk together the flour, granulated sugar and salt. Make a well in the center and pour in the buttermilk. Mix just until combined, being careful not to overwork the dough. Turn the dough out onto a lightly floured surface, patting the dough into a disc. Lightly flour a rolling pin and roll the dough into a ¾ inch thick round. Use a biscuit cutter to punch out 2 or 2½-inch rounds. Transfer the rounds to a cast iron pan or a baking sheet that has been lined with parchment paper. Brush the tops with heavy cream and sprinkle with the turbinado sugar. Bake until the tops are golden brown, about 10-12 minutes. Let cool before serving.

Strawberry Whipped Cream:

For the strawberry reduction:

1 cup strawberries, stemmed and cut into chunks

¼ cup granulated sugar

¼ cup lemon juice, freshly squeezed

For the Whipped Cream:

2 cups heavy whipping cream

powdered sugar, to taste

Make the strawberry reduction: combine the strawberries, sugar and lemon juice in a sauce pot and cook over low heat until the strawberries are broken down and glossy, about 10-15 minutes.

While the strawberries cook, use a whisk to break them up into small pieces. Once the mixture is thick and glossy, transfer to a shallow dish and place in the refrigerator until cold. After the reduction has cooled, whip the heavy cream until soft peaks begin to form. Fold in the strawberry reduction and continue whipping until medium peaks form. Taste for sweetness and add powdered sugar to taste.

For the Macerated Strawberries:

2 cups strawberries, stemmed and quartered

2 tablespoons freshly squeezed lemon juice

1 tablespoon granulated sugar

Toss together all ingredients in a bowl and let sit for 5-10 minutes.

To serve: Cut open the shortcakes. Top the bottom of the biscuits with a generous spoonful of macerated strawberries and as much strawberries whipped cream as desired. Close the biscuits and enjoy!