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Strawberry Shortcakes

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Equipment

  • 1 large bowl (for the strawberries)
  • 1 food processor
  • 1 zester
  • 1 baking sheet (lined with parchment paper)
  • 1 cooling rack
  • 1 stand mixer (put the bowl and whip attachment in freezer the night before)

Ingredients
  

For the strawberries:

  • 1 pound fresh strawberries hilled and sliced
  • ⅓ cup granulated sugar

For the biscuits:

  • 3 cups all-purpose flour
  • 2 tsp lemon zest
  • 3 tbsp granulated sugar
  • 1½ tbsp baking powder
  • 1 tsp kosher salt
  • ¾ cup cold unsalted butter cut into small pieces (1½ sticks)
  • 1½ cups heavy cream
  • 1½ tsp vanilla extract

For the cream:

  • 2 cups heavy cream
  • ⅔ cup powdered sugar
  • 1 vanilla bean (seeds)

Instructions
 

To make the strawberries:

  • Combine the strawberries and sugar in a large bowl and toss to coat. Refrigerate for at least 2 hours, or overnight if time allows, until juicy.

To make the biscuits:

  • In a food processor, combine the flour, lemon zest, sugar, baking powder, and salt. Pulse for 30 seconds, or until the ingredients are evenly combined.
  • Add the butter and pulse for 20 to 30 seconds, until the butter is cut into pea-size chunks.
  • Add the cream and vanilla to the food processor and process for 30 seconds, or until you have a dough.
  • Remove the dough from the food processor and divide it into 9 equal portions about 3 ounces each. Form each portion of dough into a biscuit about ¾ inch thick.
  • Transfer the biscuits to a baking sheet lined with parchment paper and chill for 20 minutes in the fridge.
  • While the biscuits chill, preheat the oven to 400°℉.
  • Place the baking sheet in the oven and bake until the biscuits are medium golden brown, about 25 minutes. Remove from the oven and transfer to a cooling rack to cool.

To make the cream:

  • Combine the cream, powdered sugar, and vanilla bean seeds in a large stand mixer and whip until medium stiff peaks form.

To assemble:

  • Slice the biscuits in half. Top the bottom of each biscuit with a large spoonful of the strawberries. Place the top half of the biscuit on top of each and finish with a large dollop of the cream. Serve immediately.

Notes

From What's Gaby Cooking: Everyday California Food (page 220)