How To Make The Best Strawberry Shortcake You'll Ever Eat • Tasty

By Tasty · 90 min

Ingredients

Instructions

1. Stir the heavy cream and Rooibos tea together, then refrigerate for at least 2 hours, up to overnight, to steep.
2. Hull and halve or quarter the strawberries. Toss them in a large glass bowl with the granulated sugar, sumac and salt. Leave at room temperature for 30 minutes until soft and juicy, then refrigerate until needed.
3. Preheat the oven to 375°F (190°C) and line a quarter sheet pan (9 x 13 inches) with parchment.
4. Whisk the flour, baking powder, 1 tablespoon granulated sugar, 1 ½ teaspoons salt and baking soda in a large bowl.
5. Grate the frozen butter into the flour mixture on the large holes of a box grater, then rub it in with your fingertips until coated.
6. Slowly add the buttermilk and mix with a bowl scraper until a shaggy, slightly dry dough forms.
7. Press the dough into a rough rectangle on a clean surface, roll to about 8 x 10 inches, fold in thirds like a letter, turn 90° and roll again. Repeat for 4 or 5 total folds.
8. Place the dough on the lined sheet and freeze for 30 minutes.
9. Trim the edges of the dough, cut it in half lengthwise and into thirds crosswise to make 6 squares. Space them 2 inches apart on the sheet, brush the tops with the ¼ cup heavy cream and sprinkle with the turbinado sugar.
10. Bake for about 20 minutes, until risen and golden around the edges. Immediately brush the tops with the honey (microwave it 10 seconds first if needed).
11. Strain the steeped cream through a fine-mesh sieve into a tall container, discarding the tea leaves. Add the powdered sugar and blend with a stick blender until stiff peaks form, about 30 seconds.
12. Split the biscuits in half. Spoon the whipped cream onto the bottom halves, top with a generous amount of strawberries and their syrup, and finish with the biscuit tops.

Summarized from Tasty's video. Watch it for the details.

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