Triple Strawberry Shortcake

Triple Strawberry Shortcake

Ingredients:

Shortcake

• 1 3/4 cups unbleached white flour
• ¼ cup granulated cane sugar
• 1 Tbsp baking powder
• 1 tsp salt
• 1/2 cup cold butter, cut into cubes
• ¾ cup buttermilk

Filling

• 1 lb fresh strawberries, sliced and divided
• ¼ cup granulated cane sugar, or to taste
• ½ tsp rose water (optional)
• 1 cup heavy whipping cream

Instructions:

Shortcake

1. In a medium bowl, whisk together flour, ¼ cup sugar, baking powder, and salt. Cut in butter with a pastry cutter or fork until mixture forms coarse crumbs. It will look similar in texture to wet sand.
2. Make a small well in the center, and pour in buttermilk. Toss with a fork until milk is incorporated and a shaggy dough forms.
3. Turn out dough onto a floured work surface. Sprinkle a little extra flour on top. Knead gently 5 or 6 times. Do not overwork the dough or your shortcakes will be tough.
4. Roll into a 12-inch log. Cut into 6 even slices. Line a baking sheet with a silicone mat or parchment paper. Place shortcakes on the prepared baking sheet and freeze until oven is preheated, about 15 minutes.
5. Preheat the oven to 425°F. Bake shortcakes for 15-18 minutes, or until golden brown. Cool on a wire rack.

Berries

1. Place half of the sliced strawberries into a blender with ¼ cup sugar and rose water. Blend until smooth. 
2. In a chilled bowl with chilled beaters, beat ½ cup of the strawberry puree with 1 cup heavy whipping cream on high until soft peaks form, about 3-5 minutes.
3. Split shortcakes with a fork. Serve with a drizzle of strawberry puree, sliced fresh berries, and a dollop of strawberry cream. 

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