Strawberry Shortcake

★★★☆☆

Prep: 30 mins Cook: 12 mins Serves: 12

Ingredients

"Shortcake" (Scone) Dough:
3 cups all-purpose flour
⅓ cup sugar
2½ teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
1½ sticks cold unsalted butter, cut into small pieces
1 cup buttermilk, maybe a little more
1 tablespoon lemon zest
4 tablespoons melted butter for brushing tops
½ cup sugar for sprinkling tops
Strawberries:
2 pints fresh strawberries, sliced
¼ cup sugar (more if very tart, less if sweet)
¼ cup sweet white wine (Riesling recommended)
3 tablespoons chopped herbs (basil, lemon verbena, mint)
For Topping:
1 pint whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract

Instructions

1. Preheat oven to 425°F. Line two baking sheets with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. Add butter and cut into flour with pastry blender until it resembles cornmeal, keeping some butter in pea-sized pieces for flakiness.
4. Add 1 cup buttermilk and lemon zest. Gently stir with spoon just to moisten flour. Add another tablespoon buttermilk if large dry patches remain.
5. Turn dough onto floured surface for gentle kneading. Turn dough over on itself 12 times using bench scraper. Divide dough in half.
6. Roll each half into 2-inch diameter log. Cut into 24 pieces total (small pieces, use 2 per serving).
7. Spread on two pans. Brush tops generously with melted butter and sprinkle with sugar. Bake 10-12 minutes until golden.
8. Toss strawberries with sugar, wine, and herbs. Let sit 15 minutes (refrigerate if sitting longer).
9. Whip cream with sugar and vanilla to stiff peaks just before serving. Assemble shortcakes and serve immediately.

Uses the author's son's signature scone recipe for the shortcake base. The dough technique emphasizes gentle handling to maintain flakiness. Fresh herbs add complexity to the strawberry mixture. Timing is important - whip cream just before serving and assemble immediately.

Wine Pairing: Aromatic White