strawberry shortcake

(adapted by Jane Grigson)

Ingredients:

1 pint ripe, well-rinsed strawberries

¼ cup sugar

4 cups flour
3 tablespoons sugar
1⁄4 teaspoon salt

5 teaspoons baking powder

¾ cups butter, softened

1 ¼ cups whipping cream
¾ cups whipping cream
¼ teaspoon vanilla extract

2 tablespoons heavy cream

Coarse sugar for sprinkling

Directions:

Pick over and hull strawberries. Cut the berries in half or slice, depending on size. Gently crush about a quarter of the berries with a fork to release their juices. Mix with remaining berries and the ¼ cup of sugar. Set aside, covered, for about half an hour at room temperature or coved in the refrigerator for up to four hours so the flavors can meld.
Preheat oven to 425 degrees.

In a large mixing bowl, sift together the flour, 3 tablespoons sugar, salt and baking powder. Add ¾ cup of softened butter and rub into dry ingredients as for pastry. Add 1 ¼ cups cream and mix to a soft dough. Knead the dough for one minute on a lightly floured surface then roll out to about ¾ inch thickness. Using a 3-inch biscuit cutter. (For this recipe you will have enough for four to six plus another four to six biscuits to freeze for later use.)

Beat ¾ cups heavy cream and ¼ teaspoon vanilla extract until the cream forms soft peaks.
Cover a baking sheet with parchment paper, lightly grease with butter.  Arrange the rounds close together on the parchment paper. Make sure the biscuits are touching.

Brush the tops with two tablespoons heavy cream and sprinkle with coarse sugar. Bake for 15-22 minutes or until biscuits are golden brown on top.
Remove from the oven and let cool slightly.

Pull the shortbreads apart. Place a bottom half of a shortcake on each plate. Top with a generous spoonful of cream and berries. Cover with a top half, add a few more berries, and top with whipped cream. Serve immediately.

Serves 4-6

(As noted, extra unbaked shortcakes may be frozen for up to 3 months. Thaw completely before baking. Prepare the strawberries in step 1 up to 1 day in advance. Prepare the whipped cream up to 1 day in advance. Both can be stored in the refrigerator.)