Strawberry Shortcake



2 pints ripe strawberries
1/2 cup sugar, or to taste
4 cups flour
3 tbsp sugar
1/4 tsp salt
5 tbsp baking powder
1 1/4 cups butter
3 cups whipping cream
1/4 tsp vanilla extract


Hull strawberries, then slice. Crush 1/4 of the strawberries with a fork and mix with 1/2 cup of the sugar, adding more as needed. Set aside for 30 minutes to release juices.

Preheat oven to 450F.

Sift together flour, 3 tbsp sugar, salt, and baking powder. Add 3/4 cup of softened butter and rub together to make pastry dough. Add 1 1/4 cup cream and mix into a soft dough. Knead for 1 minute on a floured surface and roll out to 1/2 inch thick. Let sit 5 minutes, then cut into even number of rounds, using a 3 inch wide cutter.

Melt butter to grease a baking sheet,then place half the rounds. Brush the tops of the biscuits and place the remaining rounds on top. Bake 10-15 minutes or until golden brown.

Remove from oven and pull shortcakes apart. Brush with remaining butter. Beat cream until thickened, then add vanilla and beat until thickened. Place a bottom on a plate and top with strawberries, then cover  with top half and top with berries and whipped cream. Serve.


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