Simple Strawberry Shortcakes

Ingredients

For the Shortcakes
• 3 cups all purpose flour
• 2 tsp lemon zest
• 3 tbsp granulated sugar
• 1 1/2 tbsp baking powder
• 1 teaspoon salt
• 12 tbsp cold unsalted butter, cut into small pieces
• 1 1/2 cups heavy cream
• 1 1/2 teaspoons vanilla extract
  
For the Strawberries
• 1 lb strawberries, tops removed and sliced
• 1/3 cup white sugar
  
For the Cream
• 2 cups heavy cream
• 2/3 cup powdered sugar
• 1 vanilla bean

Instructions

For the Biscuits
1. Combine the flour, lemon zest, sugar, baking powder, and salt in a food processor. Pulse for 30 seconds until everything is evenly combined.
2. Add the butter and pulse for 1-2 minutes until the butter is cut into small pea sized chunks.
3. Combine the cream and vanilla in small bowl.
4. Add the cream mixture to the food processor and combine for 30 seconds until you have a dough.
5. Remove the dough from the food processor and divide it into 9 equal portions, about 3 ounces each. For each portion of dough into a biscuit about 3/4 inch thick.
6. Transfer the biscuits to a baking sheet lined with parchment and chill for 20 minutes in the fridge.
7. Preheat the oven to 425ºF.
8. Place the baking sheet into the oven and bake until the biscuits are medium golden brown, 18 to 20 minutes.
For the Strawberries
9. Combine the slices strawberries and sugar in a large bowl and set aside for at least 3 hours until the strawberries are juicy and delicious.
For the Cream
10. In a large stand mixer, combine the heavy cream, powdered sugar and vanilla bean and whip until medium stiff peaks form and then set aside the cream.
To assemble, place a shortbread biscuit on a plate. Top with a heavy spoonful of the strawberries and then top with cream. Serve immediately.

Notes

Biscuit recipe adapted from the fabulous Matt of Matt Bites!