Lightly sweet biscuits, juicy strawberries and whipped cream come together for a classic, old-fashioned strawberry treat.
2Tbspwhite granulated sugar
1/2tspsaltreduce to 1/4 tsp if using salted butter
1/4cupbuttercold, salted or unsalted
1/4cupsolid vegetable shorteningor substitute equal amount of additional butter
1/4cupsour creamfull-fat recommended, or Greek yogurt
1/4- 1/2cupmilkfull-fat recommended
3Tbspbuttersoftened, salted or unsalted
For the strawberries:
1 1/2qt.fresh strawberriesrinsed, then halved or sliced
1/3cupwhite granulated sugar
1cupheavy whipping cream35% b.f.
Prepare the strawberries: Combine the strawberries, white sugar and lemon juice in medium bowl. Stir to combine well, then let stand at room temperature at least one hour.
For shortcake: Preheat oven to 400° F. Line a baking sheet with parchment paper and set aside.
In a medium bowl, whisk together the flour, white sugar, baking powder and salt. Add the butter and shortening, working it thoroughly into flour mixture using a pastry cutter or two knives. .Lightly mix in the sour cream with a fork. Add just enough of the milk to make a soft dough.
Remove dough to a lightly floured work surface. Roll out dough to 3/4 inch thickness on a lightly floured surface (circle will be 6 to 7 inches). Spread with softened butter. Fold dough over (it will be about 1-3/4 inches thick). Divide dough in half. Take one piece of the dough and roll to 3/4 inch thick. Use a 3-inch cutter (or glass) to cut two rounds. Place onto prepared baking sheet. Reserve scraps. Roll the second piece of dough and cut 2 more rounds, placing onto baking sheet. Gather the scraps from both pieces, roll, then cut 2 more rounds from the scraps, for a total of 6 rounds, placed with a couple of inches between on the prepared baking sheet.
Prick the biscuits with a fork once or twice, then bake in preheated oven for 16-18 minutes, or until golden. Remove from the oven, then immediately transfer to a cooling rack to cool. *Can be made ahead and stored in an airtight container once completely cooled.
To prepare the whipped cream: Add cold whipping to a medium bowl. Whip the cream with an electric mixer (or stand mixer with the whisk attachment) until soft peaks form, then whip in the sugar and vanilla, whipping further until firm.
To serve: Split the shortcakes in half. Place the bottom half on a plate and using a slotted spoon, spoon strawberries over top. Spoon a little of the juice over the strawberries. Top with whipping cream, then a few more strawberries. Top with top of shortcake.
Shortcakes are best enjoyed on the day they are baked, but will keep another day or so stored at room temperature in an air-tight container. They will also freeze well for a couple of months.