Old-Fashioned Strawberry Shortcake
- 3 c all-purpose flour
- 5 tsp baking powder
- 1/8 tsp grated nutmeg (optional)
- 1 tsp salt
- 1 c sugar (or more to taste)
- 1 stick plus 2 tbsp unsalted butter, chilled and cut into small pieces
- 1 large egg, beaten
- 1/2 c milk
- 3 qts ripe fresh strawberries
- Whipped cream for serving
- Preheat oven to 400 degrees
- Sift flour, baking powder, nutmeg, salt and 1/2 c of sugar into a large bowl.
- Using a food processor (if desired), transfer mixture to food processor and add 1/2 c of the butter and pulse until the mixture resembles small peas. Otherwise cut mixture with 2 knives or pastry blender until it resembles the same.
- With dough in the bowl, make a well and add the egg and milk. Knead gently with your fingertips or a pastry spatula until it just holds together (approx. 10 seconds). Dots of dough should still be visible; do not overwork the dough (makes it tough).
- Generously flour a work surface and roll or pat the dough out to form two circles that are 1/2 inch thick and 8-10 inches in diameter. Wrap tightly and place in the fridge.
- Set aside 16 of the best berries. hull the rest, halve them and place in a bowl with the remaining 1/2 c (or so) of sugar. Let the berries sit for at least 15 - 30 minutes.
- Remove the dough disks from the fridge and place on 2 ungreased baking sheets. Bake for 12 to 15 minutes, until golden on the outside and just cooked through in the center. Remove from oven and cool 10-15 minutes.
- Slather the remaining 2 tbsp butter evenly over the disks (to soften). Transfer one disk to a large plate that will hold the shortcake and the berries running off it. Pile the cut-up sugared berries on top and cover with the other biscuit. Garnish with the reserved whole berries and serve with whipped cream.