TheKitchn.com

I would contend that strawberry shortcake is not only the best summer dessert, but also the best dessert for a summer party. Why? Well, beyond the obvious, juicy ripe berries, cool whipped cream and tender biscuits are basically a love note in the form of dessert. Plus, all the components can be made well ahead of party time and packed up to go.

Here is a step-by-step recipe for simply the best strawberry shortcake you (and your guests) will eat all summer long.

Strawberry Shortcake

Serves 12 to 16

For the shortcake biscuits:

16 tablespoons unsalted butter, cold

4 cups all-purpose flour

1/3 cup sugar

1 1/2 tablespoons baking powder

1 teaspoon salt

2 cups heavy cream

For the strawberry topping:

4 pints strawberries

1/2 cup sugar

2 tablespoons lemon juice (from 1 lemon)

For the whipped cream:

3 cups heavy cream

1/2 cup powdered sugar

1 teaspoon vanilla

Equipment:

Baking sheet

Baking mat or parchment paper

11-cup (or larger) food processor

Spatula

Bench scraper, or knife

Biscuit cutter, if making round biscuits

Storage containers

Cutting board

Paring knife

High-sided bowl or pan, for making the whipped cream

Immersion blender, or hand mixer

Serrated knife

Make the Biscuits

If your food processor is too small to fit all the biscuit ingredients at once, work in two batches, finishing one whole batch of biscuits and then making the second batch while the first is in the oven. You can also use the food processor to cut the butter into the flour; then transfer to a large mixing bowl to add the cream. Alternatively, mix the biscuits entirely by hand in a bowl using a pastry cutter or fork.

Preheat the oven to 425 F. Place a rack in the middle position. Line a baking sheet with a baking mat or parchment paper.

Cut the butter into small pieces; place in the freezer for 10 minutes.

Mix the dry ingredients -- flour, sugar, baking powder and salt -- in the bowl of a food processor. Pulse a few times to mix.

Add the chilled butter pieces to the food processor and stir with a spatula to mix the butter into the flour. Pulse 10 to 12 times, until the butter has been cut into pieces no larger than a pea.

Pour 1 cup of the heavy cream over the flour-butter mixture and pulse one to two times to incorporate. Pour the second cup of cream over the mixture and pulse four to five times, until the cream has been incorporated and the biscuit dough looks shaggy and lumpy.

To shape the biscuit dough, turn the dough out onto a lightly floured surface and pat it into a rectangle with floured hands. Cut the dough into three sections with a bench scraper or knife, and pile the sections on top of each other. Then press and pat it down again to a rectangle roughly 3/4-inch thick.

Use a circular biscuit cutter to cut out 12 to 16 biscuits, pressing the scraps together if you like. Alternatively, use a bench scraper or knife to cut the dough into 12 to 16 square biscuits. In either case, cut straight down, then lift the biscuit cutter or knife straight up; don't twist or saw the dough. Dip the biscuit cutter or knife in flour to prevent sticking if necessary.

Brush the biscuits with cream or butter. This gives them a golden crust.

Bake the biscuits for 12 to 15 minutes. Transfer the biscuits to the prepared baking sheet. Bake for 12 to 15 minutes, until puffed and lightly golden on top. For a more deeply golden top crust, run them under the broiler for a few minutes. Keep a close eye on them, though. They can darken and burn very quickly.

Biscuits can be served warm or at room temperature. Alternatively, cool the biscuits completely and store them in an airtight container for up to 24 hours. Biscuits can also be pre-cut into the tops and bottoms, and each stored separately -- this makes the final assembly go a bit quicker.

Make the Strawberry Topping

Wash the strawberries and pat dry. Remove the stems, then slice or chop them into small pieces. Pour the sugar and lemon juice over the strawberries. Stir to combine. Macerate the strawberries for at least an hour, until very syrupy. You can also refrigerate them up to 24 hours before serving.

Make the Whipped Cream

Pour the cream into a high-sided bowl or pan. Blend with an immersion blender until slightly thickened, moving the blender up and down as you blend. Be sure to get the corners. If you don't have an immersion blender, whisk the whipped cream with a hand mixer or stand mixer with a whisk attachment.

When the whipped cream has thickened, but isn't yet stiff, add the powdered sugar and vanilla. Blend until the cream holds stiff peaks. It should look thick and glossy, and it will hold its shape when you lift the blender.

Use the whipped cream right away or keep it refrigerated in an airtight container for up to four hours. If keeping the whipped cream longer than four hours, you may want to briefly re-whisk before serving.

Assemble the Strawberry Shortcakes

You can assemble the shortcakes on individual serving plates, or on a large serving platter or baking sheet so guests can help themselves. Or, set up a make-your-own station for guests to assemble their own desserts.

To assemble, cut the shortcake biscuits in half. Use a serrated knife and cut gently. The biscuits are very tender and easy to break. Set aside the top crusts.

Spoon strawberries and syrup over the bottom crust. Be generous and don't skimp on the syrup! Add a big dollop of whipped cream. And, again, generosity wins you friends.

Settle the top crust over the whipped cream and press gently to sandwich the layers together. Serve immediately or within an hour. The bottom crust will absorb more strawberry liquid the longer the shortcakes sit, which is delicious at first, but it will eventually make the shortcakes soggy.

(Emma Christensen is a writer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)