Strawberry Shortcake ATK



Strawberries are on sale right now.....and whipping cream was in the clearance section at Safeway! Time to make some strawberry shortcake!




I found this recipe in my America's Test Kitchen's Baking cookbook.




It calls for 8 cups of strawberries, that's the same as one 2lb package.



Take 3 cups out of the 8 cups you sliced up.

Mash them up with a potato masher(it's not as easy as you'd think!).



Fold the mashed strawberries into the sliced and add 6 Tbsp of sugar. Let stand at room temperature for 30 minutes.



Next I whipped my cream up. As you can see my bowl and beater are all frosty from being in the freezer to chill. I whipped up all this cream and froze several containers full.

In the food processor pulse about 3 times
2 cups flour
1 Tbsp baking powder
3 Tbsp sugar
1/2 tsp salt

The recipe calls you to chill 1/2 cup of unsalted butter cut into 1 inch pieces.
My butter was in the freezer, so I just sawed off 1/2 cup(salted, it's all I had) and cut it into pieces! It worked well, I just had to pulse more than 15 times.
Pulse 15 times until the mixture resembles cornmeal.



Whisk one room temperature egg and 2/3 cup half and half.

Then stir into flour mixture with a rubber spatula until large clumps form.


Turn onto a lightly floured surface and knead lightly until dough comes together, about 30 secs.




The recipe says to pat into a 9X6 inch rectangle about 1 inch thick. I used my rolling pin, gently.



Cut into circles and place on parchment paper. Brush with egg white from one egg and 2 Tbsp sugar.

Bake at 425 for 12-15 minutes turning the sheet half way through cooking time.

Let cool on sheet for 15 minutes. Cut in half.

Top with berries and whip cream.

Try to eat just one.......