Everyone Needs This Strawberry Shortcake #shorts

By Natasha's Kitchen · 30 min

Ingredients

Instructions

1. Whisk together the flour, baking powder, sugar and salt, then sift. Cut in the cold diced butter until the mixture looks like coarse crumbs.
2. Mix the milk, cream and vanilla, pour into the flour, and fold with a wooden spoon until the dough comes together. Turn it onto a well-floured surface.
3. Pat into a rectangle, fold in half and pat again. Repeat the folding and patting a second time.
4. Cover and rest the dough for 30 minutes at room temperature (18-24°C / 65-75°F).
5. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
6. Pat the dough into a 5 x 10 inch (13 x 25 cm) rectangle about 3/4 inch (2 cm) thick. Cut out 8 rounds with a floured 2 1/2 inch (6 cm) cutter, pressing straight down without twisting.
7. Place the rounds 1/2 inch (1 cm) apart on the sheet and bake at 425°F (220°C) for 13 to 15 minutes, until golden on top. Cool on a rack for 10 minutes.
8. Slice the strawberries into a large bowl, sprinkle with 1/4 cup sugar, stir, cover and refrigerate until serving.
9. Beat the cold cream with 1 1/2 tablespoons sugar and the vanilla on medium-high speed for about 2 minutes, until medium-soft peaks form.
10. Split each biscuit, add strawberries with their juice, top with cream, then add the other biscuit half with more cream and strawberries.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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