Hear Deanna Fox talk about baking Strawberry Shortcake on Food Friday!
For the shortcakes
Ingredients
4 cups all-purpose flour, plus another cup for dusting and rolling
2 tablespoons baking powder
2 tablespoons white sugar
2 teaspoons kosher salt
2/3 cup unsalted butter
2 cups milk
1 egg
Raw sugar, for sprinkling, if desired
Preparation
Preheat oven to 425°F. In a large bowl, combine flour, baking powder, white sugar and salt. Cut in butter with two knives or a pastry cutter. Stir in milk (you might not need the whole two cups - start with 1½ cups, then add more slowly until the right dough consistency is achieved). Mix until just combined.
On a well-floured surface, turn out the dough and dust with flour. Pat the dough out with hands until it is ½-inch thick. Fold dough in half, then in half again. Pat until the dough is ½-inch thick. Do this at least two more times, making sure not to overwork the dough. Folding the dough will help to give it "lift" and layers.
Use a 3.5-inch biscuit cutter to cut-out shortcakes. Re-fold scraps and pat the dough out to ½-inch thick again (you'll probably end up with a little ball of dough left - pat it down and make it into a mini-shortcake). Brush the tops of the shortcakes with an egg wash (one egg mixed with 1 tablespoon of water or milk). Sprinkle the tops of the shortcakes with raw sugar, if desired. Let the shortcakes rest for 5 minutes.
Place the shortcakes on a greased cookie sheet (or better yet, a pizza stone hot from the oven) and bake for 12-15 minutes, or until the shortcakes have risen and appear golden on top. Place on a cooling rack, and serve warm or at room temperature.
For Strawberries
Ingredients
1½ pounds strawberries, washed, hulled, and quartered
¼ cup white sugar
Small pinch of kosher salt
2-3 sprigs Thai basil (regular basil works well, as does mint or thyme), leaves removed and stems discarded
Preparation
Mix the strawberries, sugar, and salt together in a bowl, then tear the basil leaves into smaller pieces and add to bowl. Stir everything to combine. Allow to sit for 10-15 minutes before serving. (This is called macerating and it creates a “syrup” or a “sauce” for the shortcakes.)
For Assembly
Ingredients
8 ounces crème fraîche (whipped cream or ice cream are ok, too)
Preparation
Split each shortcake in half horizontally, then add a generous spoonful of the strawberry mixture to each half. Dollop with crème fraîche and serve immediately.