Strawberry Shortcakes
Fresh spring strawberries demand only the simplest, freshest ingredients like butter and cream for making flavorful individual shortcake desserts.
Preheat oven to 425 degrees F (220 degrees C).
Toss strawberries with 1/2 cup confectioners’ sugar in a bowl; set aside at room temperature for 1 hour for juice to form.
Whisk flour white sugar baking powder and sea salt in a bowl.
Cut unsalted butter into flour mixture with a pastry cutter until mixture resembles coarse crumbs.
Pour 1 cup cream into flour mixture starting with 1/2 cup and adding a tablespoon or two at a time as needed.
Stir to make a soft dough.
Add more cream as needed.
Place dough into a floured bowl and knead a few times with the heel of your hand.