Target: 6 × 4 inches · landscape

Classic Strawberry Shortcake

75 min · 6 shortcakes

Ingredients

□ 2 cups all-purpose flour

□ 1/4 cup granulated sugar, divided

□ 1 tbsp baking powder

□ 1/2 tsp kosher salt

□ 6 tbsp cold unsalted butter, cubed

□ 3/4 cup cold whole milk, plus 1 tbsp for brushing

□ 1 1/2 lb strawberries, hulled and sliced

□ 1 tsp finely grated lemon zest

□ 1 cup cold heavy cream

□ 1 tsp vanilla extract

1. Heat oven to 425 F. Toss berries with 2 tbsp sugar and lemon zest; stand 30 minutes until juicy.

2. Whisk flour, remaining sugar, baking powder, and salt. Cut in cold butter to coarse crumbs.

3. Add 3/4 cup milk, shape and cut 6 wedges. Brush with milk; bake 15 minutes at 425 F until golden.

4. Whip cream, vanilla, and remaining 2 tbsp sugar to soft peaks. Split biscuits and layer with berries and cream.

Cook’s note: Stop mixing as soon as the dough holds together; rough dough gives the biscuits their tender layers.