2 cups All-Purpose Flour
1/3 cup plus extra Sugar
2 ½ tsp. Baking Powder
1 tsp. Kosher Salt
6 tbsp. Unsalted Butter, in small cubes and cold
1 cup plus extra Heavy Cream
In a large bowl, whisk flour, sugar, baking powder and salt until well combined. Add the butter to mixture and rub between fingers until it resembles cornmeal. Stir in cream until dough is thoroughly moistened. On floured work surface, knead dough briefly until it just comes together. Pat into a 1-inch thick disk. Using a 2-inch biscuit cutter, cut out as many shortcakes as possible. Gather scraps, reroll and cut out dough to make 12 total. Brush tops with the extra cream and sprinkle with extra sugar. Place shortcakes on an ungreased sheet pan, spacing 2-inches apart. Put in a pre-heated 400-degree oven for 15 to 20 minutes or until bottoms are browned and tops are golden. Remove shortcakes to a wire rack to cool or serve immediately.
Note: Top split shortcakes with strawberries or your favorite fruit and whipped cream.
Note: Let cool completely before storing any leftover shortcakes in a airtight container. You may freeze them for later use too.
Ideas for Future Efforts______________________________________