Classic Strawberry Shortcakes
Shortcakes:
3 cups all-purpose flour
3 Tbsp. sugar
1 Tbsp. baking powder
¼ tsp. salt
2 cups heavy (whipping) cream
2-3 cups hulled, halved strawberries
3 Tbsp. sugar, divided
1 cup heavy (whipping) cream
Preheat the oven to 425F.
In a large bowl, stir together the flour, sugar, baking powder and salt. Add the cream and stir just until you have a stiff dough.
Turn out onto a lightly floured surface and roll or pat about an inch thick. Cut into rounds, squares or wedges with a cutter or knife and transfer to a parchment-lined baking sheet. Bake for 15-20 minutes, until puffed and golden.
Meanwhile, toss the berries with 2 Tbsp. of the sugar, and whip the cream with the remainder.
