The Kitchn: How to make the easiest strawberry shortcake
By Grace Elkus
on
2 cups all-purpose flour, spooned and leveled
1 tablespoon baking powder
1 teaspoon kosher salt
1/2 cup (1 stick) cold unsalted butter, cut into pieces
1 1/4 cups cold heavy cream
For the whipped cream:
1 1/2 cups cold heavy cream
2 tablespoons granulated sugar
1. Macerate the berries. Combine the strawberries, sugar and lemon juice in a large bowl, and toss to combine. Set aside to macerate while you make the biscuits.
2. Begin the biscuits. Line a baking sheet with parchment paper, and preheat oven to 400 F. Place the zest and 1/4 cup of the sugar in a large bowl. Rub between your fingertips until sugar is aromatic.
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