½ c. cold unsalted butter
¾ c. milk
1 T. plus 1 t. vanilla
2 c. unbleached all-purpose flour
¼ c. plus 5 T. sugar
2½ t. baking powder
¼ t. salt
6 c. (2 1/2 pounds) ripe strawberries
1½ c. heavy whipping cream
» Cut the butter into cubes and refrigerate 10 minutes. Put milk in a cup, add 1 T. vanilla and refrigerate. Line baking sheet with parchment paper.
» Put the flour, ¼ c. sugar, powder, and salt in large bowl and whisk until blended. Scatter the cold butter over dry ingredients and toss with hands until coated. Use pastry blender to cut butter until the biggest pieces are pea-size.
»Pour the chilled vanilla milk into flour mix, stir with fork 12 to 15 times until it holds together in big clumps. Sprinkle work surface with flour and turn dough onto it, kneading gently 4 to 8 times, until it comes together. Over-kneading will make the shortbread tough.
» Pat dough evenly into 8 by 4-inch rectangle. Cut rectangle in half lengthwise, and then into quarters crosswise, creating eight pieces, each about 2 inches square. Brush off extra flour and place cakes several inches apart on baking sheet. Refrigerate 20 minutes and preheat oven to 425 F.
»Bake on center rack 14 to 16 minutes, until golden brown and firm to the touch. Transfer to cooling rack.
[berry topping]
» Rinse berries and pat dry with paper towels. Cut to ¼-inch-thick slices. Toss with 3 T. sugar. Put cream, remaining 2 T. sugar and 1 t. vanilla in medium bowl and whip until it holds medium-firm peaks. Cover until needed.
»Cut each shortcake in half. Top with strawberries and syrup made from the sitting berries, as well as some whipped cream. Add the biscuit tops, cut sides down, on the cream.
Recipe from Sur La Table
Serves: Makes 8 shortcakes
Photo: Sur La Table
