I’ve shared this recipe before. I had a little trouble then with the shortcakes. This time they came out great. I didn’t try to make them round by using a biscuit cutter. Step 4 calls for patting the dough into a rectangle. At that stage I cut the rectangle into 8 pieces. It was the perfect size for a serving of Strawberry Shortcake. The original recipe calls for combining the strawberries with sugar. We prefer them fresh and without the resulting syrup. This posting I’ve also added a printable version of the shortcake recipe.
From Baking Illustrated
2 cups (10 ounces) unbleached all-purpose flour, plus more for dusting
5 T sugar
1 T baking powder
½ t salt
8 T (1 stick) cold unsalted butter, cut into ½ inch cubes
1 large egg, lightly beaten
½ cup plus 1 T half and half or whole milk
1 large egg white, lightly beaten
- For the Shortcakes: Adjust the oven rack to the lower-middle position and heat the over to 425 degrees. In a food processor, pulse the flour, 3 T of sugar, the baking powder, and salt to combine. Scatter the butter pieces over and process until the mixture resembles coarse meal, about 15 one second pulses. Transfer to a medium bowl.
- Mix the beaten egg with the half and half in a measuring cup. Pour the egg mixture into the bowl with the flour mixture. Combine with a rubber spatula until large clumps form. Turn the mixture onto a floured work surface and lightly knead until it comes together.
- Use your fingertips to pat the dough into a 9x6 rectangle about ¾ inch thick, being careful not to overwork the dough. Flour a 2 ¾ inch biscuit cutter and cut out 6 rounds (You can use the scraps to cut out 1 or 2 more rounds). Place the rounds 1 inch apart on a small baking sheet, brush the tops with the beaten egg white, and sprinkle with the remaining 2 T sugar. (Dough rounds can be covered and refrigerated for up to 2 hours before baking.)
- Bake until the shortcakes are golden brown, 12 – 14 minutes. Place the baking sheet on a wire rack and cool the cakes until warm, about 10 minutes.