windcreek_shortcake_big

 

WIND CREEK HOSPITALITY
PETER D’ANDREA




 

2 pts. strawberries, hulled and sliced
1 cup sugar
1 ½ tsp. lemon zest
3 cups self-rising flour
2 Tbsp. sugar
1 tsp. salt
7 Tbsp. cold butter
2 ½ cups heavy cream, divided

Combine strawberries, sugar and lemon. Let stand 3 hours. Preheat oven to 450 degrees. Butter a 9×13 baking dish or cast iron. In a stand mixer, combine flour, sugar and salt. Add butter and blend for 3-4 minutes, or until butter and flour look like coarse cornmeal the size of peas. With mixer on low speed, slowly add 2/3 cups cream. Let dough come together in a shaggy mess. On a floured work surface, work the dough together, then fold it on itself a few times until no longer clumpy. Spread dough into prepared pan. Bake 20-25 minutes or until a light buttery golden brown. Whip remaining cream and serve with the berries. Yields 8