ZLINE Kitchen and Bath

Classic Strawberry Shortcake—light, sweet, and made for celebrating.🍓

Ingredients↓
Biscuits:�2 3/4 cups all-purpose flour�1/4 cup granulated sugar�4 teaspoons baking powder�1/2 teaspoon baking soda�1 teaspoon salt�3/4 cup (12 Tbsp) cold unsalted butter, cubed and frozen�1 cup cold buttermilk�2 tablespoons heavy cream

Strawberries:�1 quart fresh strawberries, quartered�Juice of 1 lemon�1/4 cup sugar
Whipped Cream:�2 cups heavy whipping cream�1/4 cup sugar�1 teaspoon vanilla extract

Method↓
Start with the strawberries so they have time to work their magic—quarter them, toss gently with the sugar and lemon juice, and let them sit while you bake; the longer they rest, the more syrupy and flavorful they become. For the biscuits, whisk together the flour, sugar, baking powder, baking soda, and salt, then cut in the cold butter with a pastry cutter or your hands until the mixture looks like coarse sand. Gently fold in the buttermilk just until it comes together, turn the dough onto a well-floured surface, and flatten and fold it over twice—careful not to overwork it. Roll it to about 3/4 inch, cut out your biscuits, and re-roll the scraps until the dough is used up. Nestle them in a cast iron pan, brush the tops with heavy cream for that golden finish, and bake. A ZLINE oven holds a steady 400°F so the biscuits rise tall and bake evenly golden in about 18 to 20 minutes—let them cool completely. Meanwhile, whip the cream with the sugar and vanilla until soft peaks form and keep it chilled. To assemble, split each cooled biscuit, pile on the whipped cream and juicy strawberries, crown with the top half, and serve.