Strawberry Shortcake

Ingredients

• 2 1/2 lbs fresh strawberries, hulled
• 6 Tbsp granulated sugar
• 3 cups unbleached all-purpose flour
• 1/3 cup 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

Directions

1. Cut the strawberries into slices, then put about 1/3 of them in a bowl and crush them with a potato masher. Stir in the rest of the sliced strawberries with 6 Tbsp sugar, then refrigerate for at least 30 minutes.
2. Heat the oven to 425 degrees. Cover a 18 by 13-inch baking sheet with parchment paper.
3. In a mixing bowl, whisk the flour, 1/3 cup sugar, baking powder, baking soda, and salt. Add the butter, then work it into the dry ingredients until the mixture looks like rough, crumbly bits.
4. Create a hollow in the middle of the flour mixture. In another mixing bowl, or in a large liquid measuring cup, whisk together the buttermilk, 1 whole egg, and vanilla extract.
5. Pour the buttermilk mixture into the hollow in the dry ingredients. Use a rubber spatula to fold everything together just until the dough gathers into large pieces.
6. Turn the dough out onto a lightly floured surface, then gently fold and press it about 4 or 5 times until it holds together. Pat it into a square about 8 by 8-inches.
7. Use a floured 2 1/2-inch round cutter to cut out the biscuits, then move them to the prepared baking sheet.
8. Brush the tops with egg white, then scatter the remaining 1 Tbsp sugar evenly over them. Bake in the heated oven until the biscuits are baked through and pale golden, about 10 – 12 minutes. Cool them on a wire rack for 10 minutes.
9. Add the heavy cream and 1 1/2 Tbsp sugar to a chilled mixing bowl. Beat with an electric hand mixer until stiff peaks form.
10. For each shortcake, use a knife to split a biscuit in half. Spoon whipped cream onto the bottom half, add plenty of strawberries over the cream, then set the top half of the biscuit in place. Serve right after assembling.