Photo by She-n-He Photography
Yield: 16 servings.
Ingredients:
For the strawberries:
8 cups strawberries, rinsed, hulled and sliced
1/4 cup sugar
For the biscuits:
1 cup sugar
6 cups all-purpose flour
2-1/2 tablespoons baking powder
2 teaspoons kosher salt
3 sticks (24 tablespoons) cold unsalted butter, diced
1 cup heavy whipping cream
4 large eggs
For the whipped cream:
1 pint heavy cream, very cold
1/4 cup sugar
1 teaspoon vanilla extract
Instructions:
- Prepare the strawberries: Combine strawberries and sugar in a bowl. Line a basket with a cloth napkin and parchment paper, then transfer the strawberries inside.
- Make the biscuit dough: Preheat oven to 375°F. In a food processor, blend flour, baking powder, sugar, and salt. Add butter and pulse until mixture resembles coarse meal, about 12 pulses. In a bowl, whisk cream and eggs, then pour over flour mixture and pulse until large clumps form, about 25 pulses.
- Using a 1/2-cup measure or ice cream scoop, pack dough gently, invert onto parchment-lined baking sheets to form 16 biscuits. Bake until golden, about 20 minutes. Cool completely on a wire rack, then arrange in a napkin-lined basket.
- Whip the cream: Beat cold heavy cream, sugar, and vanilla until soft peaks form. Transfer to a deep serving bowl or compote dish.
- Serve family-style: Place the strawberry basket, biscuit basket, and whipped cream on the table center or buffet. Let guests assemble their own strawberry shortcakes!
