Strawberry Shortcake
By Rita Sodi & Jody Williams of Via Carota & Commerce Inn
Yields 9 servings
For the Biscuits
- 325g all-purpose flour
- 18g baking powder
- 5g salt
- 50g sugar
- 180g butter, diced and cold
- 250g cream, plus more for brushing
- Raw sugar for sprinkling
In the bowl of a stand mixer, combine everything but the cream and raw sugar. Using the paddle attachment, mix on low-medium speed until the butter is the size of peas. Add cream all at once and mix on low speed until there are no crumbs at the bottom of bowl. Roll dough out on a lightly floured countertop to a thickness of 1 inch and cut into 9 squares. Freeze biscuits for 15 minutes while preheating oven to 350°F. Remove from freezer and brush tops with cream and sprinkle with raw sugar. Bake for 15 minutes, or until golden brown.
For the Whipped Crème Fraîche
- 225 g crème fraîche
- 225g heavy cream
Whip together until it holds soft peaks. Keep refrigerated.
For the Macerated Strawberries
- 2 pounds strawberries
- 50g sugar
Hull and cut strawberries into halves, or quarters if they are big. Toss with sugar and let sit for at least 20–30 minutes before serving.
To Serve
Split biscuits in half and spoon half of strawberries with the juices onto the lower halves. Replace biscuit tops and top with the rest of the strawberries and spoon on whipped crème fraîche.
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Feature photo by Ruvan Wijesooriya.
