Strawberry Shortcake

So summery! Recipe from Alex Guarnaschelli:

Strawberry Shortcake
Makes about 12 biscuits

1½ cups unbleached, all-purpose flour, plus some additional for rolling
2¼ tsp. baking powder
2 tsp. granulated sugar
1 tsp. kosher salt
1¼ to 1½ cups heavy cream

1. Preheat oven to 350F.

2. Make the biscuits: In a large bowl, sift together the flour, baking powder, sugar and salt. Sifting not only assures that the dry ingredients will be free of lumps but also mixes them together. Here’s where it gets messy: use your hands to mix together dry ingredients and integrate the cream. Take care there is no remaining flour in the bottom of the bowl. Turn the biscuit mixture onto a lightly floured flat surface and with floured hands, pat the biscuit mix down until it is about 1 inch thick. Note: if the outside edges start to show cracks, cup the outer edge with your hands and push the dough towards its own center. Pat the edges so the dough is a 1-inch square. Lightly flour a knife (to avoid sticking as you cut) and slice the biscuits into 1½ inch by 1½-inch squares. This way, you won’t make scraps and all will be used.

3. Bake the biscuits: Arrange the biscuits (with some distance between each) on a non-stick baking sheet or one layered with a sheet of parchment. Refrigerate them for about 15 minutes to give them “resting” time before baking. Bake for 12-15 minutes, or until they start to brown lightly. Remember the biscuits will continue to cook even after they are removed from the oven so if their centers seems a bit moist, that’s good! Better to undercook and let them “rest” a little.

2–3 pints strawberries, hulled and split
3 tbsp. granulated sugar
1 tbsp. vanilla extract
1 tbsp. raspberry jam
1½ – 2 cups whipped cream

1. Mix all of the ingredients except the whipped cream and let it marinate in the fridge for 20-30 minutes.

2. To serve: split the shortcakes, Spoon the strawberries over the bottom half and top with a generous dollop of the whipped cream. Serve immediately.