Strawberry Shortcakes

Preparation

1. Shortcakes:

   Step 1

   Put oven rack in middle position and preheat oven to 425°F.

   Step 2

   Sift together flour, sugar, baking powder, salt, and baking soda onto a sheet of wax paper, then sift again into a bowl. Blend butter into the dry ingredients with your fingertips until mixture resembles coarse meal. Add buttermilk and stir with a fork until a dough just forms (dough will be moist).

   Step 3

   Turn dough out onto a well-floured surface and knead gently 6 times. Pat out dough on a floured surface with floured hands, reflouring surface if necessary, into an 8x5½" rectangle. Trim all 4 sides with a knife, dusting knife edge with flour before each cut. Cut rectangle in half lengthwise, then into thirds crosswise to form 6 (2½") squares, flouring knife between cuts. Transfer shortcakes with a metal spatula to an ungreased baking sheet, arranging them 2" apart, and brush tops with milk or cream. Bake until pale golden, 12 to 15 minutes, then transfer to a rack to cool to room temperature.

2. Strawberries and Assembly:

   Step 4

   Toss strawberries with granulated sugar and salt in a large bowl and let stand 5 minutes. Gently press strawberries with potato masher to help release their juices, being careful not to crush them to a pulp. Let stand at room temperature, stirring occasionally, 45 minutes to 1 hour.

   Step 5

   Beat together heavy cream, sour cream, powdered sugar (to taste), and vanilla in a medium bowl with an electric mixer at medium-high speed until very soft peaks form.

   Step 6

   Split shortcakes horizontally with a fork and arrange 2 halves, split sides up, on each of 6 plates. Top with strawberries and juices, then with whipped cream. 
   
   Editor’s note: This recipe was first printed in the June 2005 issue of ‘Gourmet.’ Head this way for more of our best summer desserts →