A strawberry classic! Perfect throughout the season, from the first delicious berries to the last precious ones!
1 3/4 pounds (6 cups) strawberries, rinsed, hulled, and quartered
1/4 cups sugar
1 tablespoon Grand Marnier (optional)
3/4 cups sugar
3 cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoon salt
12 tablespoons frozen (1 1/2 sticks) unsalted butter
½ cup cream
2 large eggs
2 teaspoons vanilla extract
¼ cup raw brown sugar or coarse sugar
1 1/2 cups sour cream
3 tablespoons packed dark brown sugar
3/4 teaspoon vanilla extract
Preheat oven to 375 degrees.
Strawberries: In a medium bowl, toss strawberries with 3/4 cup sugar; let sit to bring out their juices.
Shortcakes: In a large bowl whisk together the flour, sugar, baking powder and salt. Shred the frozen butter through the large holes of a box grater directly into the flour mixture. Toss gently with your fingers until the butter are spread evenly, throughout the flour.
In a medium bowl, whisk together 1/2 cup cream, the eggs and the vanilla; pour over flour mixture. Using a wooden spoon, a bowl scraper or your hands gently mix together the wet and dry ingredients just until they come together in a mass. Turn the dough out onto a floured surface and fold over a few times and use a bench scraper to form into a rectangle. Do not over mix the dough, press any pieces that fall off back into the dough. Cut into 8 biscuits. Shortcakes can be frozen at this point for up to six months, or refrigerate for 30 minutes. When ready to cook remove from the refrigerator or freezer; brush with cream and sprinkle with raw sugar. Bake for 18-20 minutes or until lightly golden.
Topping and Assembly:Whisk together the brown sugar, vanilla and sour cream until the sugar has melted. Chill until ready to serve.
Cut shortcakes in half and spoon strawberries and their liquid over bottom halves. Spoon topping on strawberries, and replace top halves of biscuits.