Strawberry Shortcake

One of the very best desserts I've had was strawberry shortcake at The Cheesecake Factory. No, they aren't known for it but, oh! Is it good! It consisted of one huge biscuit of shortcake that was probably 6 or 7 inches in diameter, split, with 3 scoops of ice cream in between, covered in strawberries and whipped topping.

Now, at that size that dessert is not only an indulgence (and an expensive one at that!) but it also takes an entire family to eat it!

Using a recipe I found in The Good Home Cookbook: More Than 1,000 Classic American Recipes I made homemade strawberry shortcake for my entire family a couple weekends ago. It was a hit! And it turned out kinda pretty, too...

You Need
2 quarts strawberries
1/4 c plus 3 T sugar
3 c all purpose flour
4 1/2 t baking powder
3/4 t salt
3/4 c (1 1/2 sticks) butter, cut into small pieces
1 1/2 c heavy cream
1 1/2 t vanilla extract

optional: whipped cream, vanilla ice cream

Directions
Remove hulls from the strawberries and slice thin. Combine the strawberries with 1/4 c sugar in large bowl. Set aside at room temperature to macerate (the strawberries will release their juices).

After about 20 minutes mash half the berries with a potato masher to release more juice. Do not mash all of them. Set aside.

Sift the flour, remaining 3 T sugar, the baking powder and the salt into a large bowl and toss to combine. Cut in the butter with a pastry blender or two knives until the mixture has the consistency of small peas.

Make a well in the center of the flour mixture and pour in cream and vanilla extract. Mix until dough is evenly moistened and just combined; it will look "shaggy" and feel a bit dry. Gently knead by hand 5 or 6 times to create a loose ball.

Transfer dough to lightly floured surface and pat into an 8" square, 3/4 to 1" thick. Transfer dough to a baking sheet lined with parchment paper, cover with plastic wrap and chill for 20 minutes in refrigerator.

Preheat the oven to 425 degrees.

Cut the dough into 9 even squares and spread then 2" apart on the baking sheet.

Slight variation: transfer dough to a slightly floured cutting board. Pat into 8" square, 3/4 to 1" thick. Refrigerate 20 minutes. I used a round plastic cup to cut the biscuits into circles then placed them on a parchment paper covered baking sheet.

Bake 18-20 minutes until golden brown.

Split open the biscuits and arrange the bottom in serving bowl. Add strawberries (and ice cream, if desired). Top with remaining half, add more strawberries & juice. Top with whipped cream, if desired.

This is best if served warm but is still yummy if not served immediately.