Strawberry Shortcake

Yields: One 8-inch cake

Ingredients

Sweet Biscuit:

240 g All-Purpose Flour

60 g Cornstarch

1/2 tsp Baking Soda

2 tsp Baking Powder

1/2 tsp Salt

226 g Butter, unsalted and cold

50 g Sugar, granulated

240 mL Buttermilk, room temp

Flling:

500 mL Heavy Cream, cold

60 g Sugar, granulated

1 Tbsp Vanilla Extract

454 g Strawberries, washed with tops cut off

Decor:

Powdered Sugar

Method

Cake:

1. Pre-heat oven to 350°F.
2. Grease and line the bottom of one 8-inch round cake pan with parchment paper.
3. Combine the flour, salt and cornstarch. Whisk well until well combined.
4. Using the 
5. In a stand mixer with the paddle attachment, mix on low speed the flour mixture with the cold butter and until you have pea sized pieces of butter or it looks like coarse cornmeal.
6. Place the biscuit dough in the parchment lined cake pan and bake for 30-40 minutes.
7. Once the biscuit has cooled for 30 minutes, remove it from the cake pan and allow it to reach room temperature; about 1 hour.

Frosting:

1. In a stand mixer with the whisk attachment, mix the heavy cream with the sugar and vanilla extract.
2. Whip to stiff peaks.

Assembly:

1. Slice the biscuits in half.
2. Place half to the whipped cream on top of the bottom half, spread evenly.
3. Place the strawberries, top side facing down on top of the whipped cream.
4. Place the remainder of the whipped cream on top and spread evenly.
5. Place the top half the biscuit on top and lightly press it down.
6. Garnish with powdered sugar.