After buying a huge flat of strawberries, I realized that I need to find a few ways to use them up. These shortcakes are so delicious, you will never want store bought ones again!
Yield: 10-12 shortcakes
2 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
3 Tbsp sugar
1 stick butter, cut into 1/2 in. pieces
2/3-3/4 cup half and half (or milk)
4 lb strawberries, cut into slices
1/3 cup powdered sugar
whipped cream, optional
Wash strawberries. Remove tops, slice, and place in a large bowl. Add powdered sugar and combine well. Set aside.
Preheat oven to 425 degrees F.
In a large bowl, combine flour, baking powder, salt, and sugar. Combine well.
Add butter cubes to flour mixture and combine with a pastry cutter (or pulse in a food processor). Only tiny pieces of butter should remain.
Create a well in the middle of the flour mixture, then add 2/3 cup half and half. Combine with a fork until moist. Add a little more if necessary. Dough may not hold together yet. Let stand for a few minutes.
Turn dough out onto a floured surface. Knead 2-3 times, until dough holds together and is no longer sticky.
Pat the dough out until it is about 3/4 in. thick. Using a round cookie cutter, cut out as many shortcakes as possible. Recombine dough pieces, pat flat, and cut out as many as possible.
Place shortcakes onto a greased cookie sheet. Using your fingers brush tops with half and half, then sprinkle with sugar.
Bake for 10-15 minutes or until shortcakes have risen and are golden brown. Cool on a wire rack.
While still warm, split the shortcakes in half using a knife. Place strawberry slices on the bottom half, followed by whipped cream. Place the top back on and add another layer of strawberries and whipped cream. Enjoy!