• 2 1/2 lbs fresh strawberries, hulled
• 6 Tbsp (80g) granulated sugar
• 3 cups (424g) unbleached all-purpose flour (scoop and level to measure)
• 1/3 cup (68g) granulated sugar, plus 1 Tbsp for topping
• 1 Tbsp aluminum-free baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1/2 cup unsalted butter, cold, diced into small cubes
• 1 cup buttermilk*, cold
• 1 large egg
• 1 tsp vanilla extract
• 1 egg white, lighlty beaten
• 1 cup heavy cream
• 1 1/2 Tbsp granulated sugar
1. Slice strawberries then add about 1/3 of them to a bowl and mash with a potato masher. Add remaining sliced strawberries and 6 Tbsp sugar and toss. Chill at least 30 minutes.
2. Preheat oven to 425 degrees. Line a 18 by 13-inch baking sheet with parchment paper.
3. In a mixing bowl whisk together flour, 1/3 cup sugar, baking powder, baking soda, and salt. Add butter and cut into mixture until it resembles coarse crumbs.
4. Make a well in center of mixture. In a mixing bowl (or large liquid measuring cup) whisk together buttermilk, 1 whole egg and vanilla extract.
5. Pour buttermilk mixture into well in center of flour mixture. Fold with a rubber spatula until it comes together in large pieces.
6. Drop mixture onto a lightly floured surface and turn and press gently about 4 or 5 times until it comes together. Pat into a square about 8 by 8-inches.
7. Cut into rounds using a 2 1/2-inch round, floured cutter then transfer to lined baking sheet.
8. Brush tops with egg white then sprinkle evenly with remaining 1 Tbsp sugar. Bake in preheated oven until cooked through and lightly golden brown, about 10 – 12 minutes. Let cool on wire rack 10 minutes.
9. Pour heavy cream and 1 1/2 Tbsp sugar into a chilled mixing bowl. Using an electric hand mixer whip until stiff peaks form.
10. To assemble shortcakes, split each biscuit in half using a knife, dollop a spoonful of whipped cream over bottom halves, spoon plenty of strawberries over cream layer then top with second half of biscuit. Serve right after assembling.
• *If you live in a dry climate I recommend adding 1 extra tablespoon of buttermilk.
• Discard scraps after cutting or gently press together and cut more biscuits – these just won’t be as tender.
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