Simply Perfect Strawberry Shortcake

Simply Perfect Strawberry Shortcake

INGREDIENTS:

1 1/2 cup all-purpose flour

3 tablespoons granulated sugar

2 1/2 teaspoons baking powder

1/4 teaspoon kosher salt

6 tablespoons unsalted butter (cold)

2/3 cup buttermilk*

2 packages (16 ounces each) Driscoll's strawberries

2 tablespoons seedless raspberry jam

1 cup heavy cream

1/4 cup powdered sugar

1 teaspoon vanilla bean paste (extract can be substituted)

Optional garnish:

1 1/2 tablespoons heavy cream

2 tablespoons white sparkling sugar

DIRECTIONS:

Preheat the oven to 500 degrees F and line a baking sheet with parchment paper.  Place the flour, sugar, baking powder, and salt in a large bowl and whisk to combine.  Cut the butter into the flour mixture with a pastry blender, until only pea-sized pieces remain.  Stir in the buttermilk and gather the dough into a ball.  On a lightly floured surface, flatten the dough to a thickness of about 3/4-inch.  Use a 2 1/2-inch diameter biscuit cutter (or drinking glass) dipped in flour to cut 6 rounds.  Place them on the prepared baking sheet.  Optional: brush tops with heavy cream and sprinkle with white sparkling sugar.  Bake for 8-12 minutes or until puffed and golden.

Slice the strawberries and place them in a medium bowl along with the raspberry jam.  Toss to coat.

Whip the cream with the powdered sugar and vanilla bean paste, until it holds soft peaks.

Split the shortcakes with a fork and layer with strawberries and whipped cream.