Strawberry Shortcake

  in Desserts, Recipes

2 cups whole wheat pastry flour, plus more for dusting
4 teaspoons baking powder
1/4 cup cane sugar
1/8 teaspoon sea salt
1 stick (1/2 cup) cold salted butter, cut into small cubes 
2/3 cup half-and-half, plus more as needed
Whipped cream
1 pint heavy cream
1/2 teaspoon vanilla extract
3 tablespoons cane sugar
1 lb strawberries, hulled, quartered or halved
1/4 cup cane sugar

  1. Heat the oven to 425°F.
  2. In the bowl of a food processor, pulse the flour, baking powder, sugar, and salt until incorporated. Add the butter and pulse until incorporated but with some pea-size pieces remaining. Transfer the mixture to a large bowl and stir in the half-and-half until just incorporated. If it doesn’t all stick together, add 1 teaspoon at a time of additional half and half.
  3. Transfer dough to a floured work surface. Bring it all together and knead once or twice to smooth it out, then form into a square about 6 x 6 inches. Sprinkle with a little flour if it’s too sticky. Using a chef knife or bench scraper, cut the dough into thirds one way and then thirds again perpendicular to end up with 9 squares. Place on a parchment lined baking sheet and bake until golden brown, about 13-15 minutes. Let cool.
  4. While the shortcakes are baking, make the whipped cream. In the bowl of a stand mixer fitted with the whisk attachment, beat the cream, vanilla, and sugar on high speed until soft peaks form. Keep chilled until ready to use.
  5. Add the strawberries to another bowl with the sugar. Mash some of the strawberries with a potato masher so you get some strawberry juice, and stir everything until the sugar dissolves and you have a nice liquid.
  6. To serve, slice a short cake in half. Spoon some of the strawberries on the bottom half. Place the top on the berries, spoon more berries over the top, and top with a generous dollop of whipped cream.