Chef John's Classic Strawberry Shortcake

Ingredients

• 2 cups all-purpose flour
• 3 tablespoons sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, melted
• 1 cup buttermilk
• 2 cups strawberries, hulled and sliced
• 1/2 cup sugar
• 1 cup heavy cream
• 2 tablespoons powdered sugar

Directions

1. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, 3 tablespoons of sugar, baking powder, baking soda, and salt. Add the melted butter and buttermilk, stirring until just combined.
3. Turn the dough out onto the prepared baking sheet. Pat the dough into a rectangle about 1/2 inch thick. Cut into 12 pieces and bake for 12 to 15 minutes, or until golden brown.
4. In a medium bowl, combine the strawberries and 1/2 cup of sugar. Let stand for 10 minutes.
5. In a large bowl, beat the heavy cream with an electric mixer until soft peaks form. Add the powdered sugar and beat until stiff peaks form.
6. To assemble the shortcakes, split the biscuits in half. Place the bottom half of the biscuit on a plate, top with the strawberry mixture and a dollop of whipped cream. Place the top half of the biscuit on top. Serve and enjoy!

Interesting Facts

• Strawberry shortcake is a traditional summertime dessert in the United States.
• The first known recipe for strawberry shortcake was published in the United States in 1845.
• The name “shortcake” refers to the biscuit-like cake made with a high ratio of fat to flour.