Ingredients
Method
Strawberry Filling
- Prepare the strawberries by first washing them and then removing the stems and hulls. Quarter the berries, placing them in a medium size bowl. Pour the 1/2 cup of sugar over the top, mix to distribute, and then cover the bowl and place in the fridge.
Shortcake Biscuits
- Preheat the oven to 400.
- Combine the dry ingredients (flour, sugar, baking powder) in a large mixing bowl.
- Cube the butter and add to the dry ingredients. Use a pastry cutter to combine. The dough will be very crumbly.
- Add milk and stir to combine- it will still be crumbly. Turn the dough out onto a well-floured surface and kneed with hands until a ball is formed.
- Roll the ball out to about 3/4" thick. Cut with a 3" round cookie/biscuit cutter and place on a baking sheet covered in parchment paper, with the sides of the biscuits gently touching.
- Brush the shortcakes with the heavy cream and then sprinkle with the demerara sugar. Bake 15-20 minutes, removing from oven when the tops and bottoms are both lightly golden brown.
Whipped Cream
- Chill a metal bowl or saucepan in the fridge for at least 10 minutes before beginning.
- Pour heavy cream into the chilled bowl and add the extract and sugar.
- Using the whisk attachment, beat on high for about 5 minutes or until fluffy.