Strawberry Shortcakes with Sweet Cream


ingredients

Strawberries on White
For shortcakes 2 cups unbleached all purpose flour 1 4 cup granulated sugar 2 1 2 teaspoons baking powder 1 4 teaspoon kosher salt 1 stick unsalted butter 4 ounces cold and cut into 1 2 inch pieces 1 cup 8 ounces chilled heavy whipping cream 1 beaten egg for bushing tops 1 tablespoon sanding sugar
For strawberries 2 pints fresh strawberries 1 4 cup of honey 2 tablespoons fresh lemon juice
For whipped cream 1 cup heavy whipping cream 3 tablespoons confectioners sugar 1 teaspoon vanilla bean paste
To macerate berries Hull and slice strawberries into a medium bowl and toss to coat with lemon juice and honey set aside To make the shortcakes Preheat an oven to 425 F In a food processor fitted with a metal blade combine the dry ingredients process until combined Add the butter and pulse until mixture resembles coarse meal Add the cream and pulse 4 to 5 times until moistened and forms together in large clumps Transfer the dough onto a lightly floured surface With floured hands gently squeeze the clumps together until they form a cohesive dough Gently pat into 4x8 inch rectangle Cut the dough into 8 squares and transfer to a parchment lined baking sheet Brush the tops with beaten egg and sprinkle evenly with sanding sugar Bake shortcakes until golden brown about 14 to 16 minutes Let the biscuits cool on the baking sheet To make whipped cream In a large bowl add the cream confectioners sugar and vanilla and using a hand mixer mix until soft peaks form Set aside in the refrigerator until ready to serve