Cook what you grow
Classic Strawberry Shortcake
Sweet cream biscuits split warm and piled with sugared strawberries and every drop of their syrup, finished with softly whipped cream.
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Ingredients
serves 6From the garden
- 2 lb ripe strawberries, hulled and sliced thick · about 6 cups; the softest, reddest fruit gives the most syrup
From the pantry
- 2¼ cups all-purpose flour
- 1 tbsp baking powder
- ½ cup granulated sugar · 3 tablespoons for the berries, 5 for the dough, a little more for the tops
- 8 tbsp butter, cold, cut in small cubes · plus a little melted for brushing
- 2 cups heavy cream · 1 cup binds the dough, the rest is whipped to serve
- 1 lemon, zested (optional) · zest in the dough, a squeeze over the berries
- ½ tsp salt