Dessert: Strawberry Shortcakes

Ingredients

Shortcakes
3 c. all-purpose flour
4 tbsp. sugar
1 tbsp. baking powder
3/4 tsp. salt
1/4 c. heavy (whipping) cream
1/4 c. strawberry jam
2 lb. strawberries
1 c. heavy (whipping) cream
2 tbsp. sugar
1 tsp. vanilla extract

Instructions

Heat oven to 425 °F. Have a baking sheet ready.
Shortcakes: Put flour, 3 Tbsp sugar, the baking powder and salt in a medium bowl; whisk to blend. Add cream; stir with a fork until mixture clumps.
Lightly dust work surface with flour. Place dough on work surface; knead gently about 3 times (dough will be stiff). Pat into a 9-in. square. With a long sharp knife, flouring knife before each cut, cut into nine 3-in. squares.
Place 1 in. apart on ungreased baking sheet. Brush tops with water just to moisten; sprinkle with 1 Tbsp sugar.
Bake 14 to 16 minutes until golden. Remove to wire rack to cool completely.
Up to 4 hours before serving:Mix jam and 2 Tbsp water in a medium bowl. Gently stir in strawberries. Let stand at least 20 minutes for strawberries to release their juices. Refrigerate until 1 ⁄2 hour before using.
Up to 1 hour before serving:Beat cream, sugar and vanilla in a medium bowl with mixer on high speed until soft peaks form when beaters are lifted. Cover and refrigerate.
To serve: Split shortcakes in half with a serrated knife. Place bottoms on serving plates. Spoon on a little berry mixture with juice. Add shortcake tops, more berries and the whipped cream.
Bake Shortcakes no more than 8 hours before serving. Store tightly covered at room temperature.
When cutting the dough, cut straight down without using a sawing motion.