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
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
- Heat the oven to 425°F.
- 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.
- 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.
- 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.
- 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.
- 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.