- 3 1/2 c all-purpose flour, plus more for dusting
- 1/3 c granulated sugar
- 4 tsp. baking powder
- 1 tsp. fine sea salt
- 3/4 c unsalted butter, chilled and cut into small pieces
- 1 c heavy cream, plus more for brushing
- 1/2 c whole milk
- Turbinado or raw brown sugar, for sprinkling
- 2 pt strawberries, hulled and sliced lengthwise
- 1 tbsp. granulated sugar, or to taste
- Whipped cream, for serving
- For the shortcakes:
- Preheat the oven to 400 degrees F. Line a baking sheet with a silicone baking sheet or parchment paper.
- In the bowl of a heavy-duty mixer fitted with a paddle attachment, combine the flour, granulated sugar, baking powder and salt on low speed. Add the butter and mix on low until the mixture resembles coarse meal, about 2 minutes. Add the cream and milk and increase the speed to medium; mix until the dough comes together.
- Remove the dough to a lightly floured surface, lightly knead a few times and shape into a rectangle about 3/4 inch thick.
- Cut out dough circles using a 3-inch round cutter. Place the circles on the prepared baking sheet. Brush the tops lightly with cream and sprinkle with the turbinado sugar.
- Bake until the shortcakes are golden brown, about 20 minutes. Transfer to a rack to cool.
- For the strawberries:
- Place the strawberries in a bowl. Add the granulated sugar and toss together.
- To serve, halve the shortcakes horizontally with a serrated knife. Place the bottom halves on individual serving plates, top each with a dollop of whipped cream and then some berries. Cover with the tops of the shortcakes and serve.
- The shortcakes can be stored in an airtight container for up to 2 days.