Florida Strawberry Shortcake
Ingredients
- 16 oz. ripe strawberries, hulled
- 1/3 cup sugar, or more if needed
- 1 cup heavy cream
- 1 teaspoon vanilla extract
For the shortcakes:
- 1 3/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 5 tablespoons cold unsalted butter, cut into 1/2” cubes
- 3/4 cup heavy cream
Instructions
- Preheat oven to 375 degrees. Line a 12x18" baking sheet with parchment. Place flour, sugar, baking powder and salt in food processor and pulse several times to combine. Add cold butter and process until mixture resembles coarse crumbs. Add heavy cream and pulse in just until moistened. Gather dough and gently knead a few times until smooth. Roll or pat out dough about 1½” thick and cut into 8 2-inch rounds, re-rolling scraps as necessary. Bake 25-30 minutes until golden. Cool on rack. While the shortcakes are baking, prepare strawberries, Cut strawberries in thick slices or quarters. Place half of them (including any less-than-perfect fruits) in a bowl with sugar and coarsely mash. Add the rest of the berries and stir gently to combine. Let sit while shortcake bakes and cools. Shortly before serving, prepare whipped cream. In a chilled bowl, beat heavy cream and vanilla extract. To assemble: Split each shortcake. Spoon strawberries and juice inside and add a generous dollop of whipped cream. Top with shortcake and additional whipped cream if you want.
Notes
Makes 8 shortcakes
