Strawberry Shortcake
About 1 carton strawberries
Some sugar
Some heavy cream
Disaronno
2 C flour
1/4 C sugar
2 tsp baking powder
1/8 tsp salt
1/3 C cold unsalted butter, cut into small pieces
1 egg
1 tsp vanilla
1/2 C heavy cream
Cut the strawberries into small slices and toss in a few sprinkles of sugar. Refrigerate until needed. Whip together the cream, some sugar, and a glug of Disaronno. Refrigerate until needed.
Preheat the oven to 400, line a baking sheet with parchment paper. In a large bowl whisk together the flour, sugar, baking powder and salt. In a small bowl whisk together the egg, vanilla, and heavy cream. Add the butter pieces to the flour mixture and mix in with your hands until the mixture resembles little crumbs.
Make a well in the center and pour in the wet ingredients. Knead until the mixture comes together. Transfer the dough onto a lightly floured cutting board and knead for a few minutes. Form the dough into a rectangle and cut into 6 pieces. Brush the biscuits with some extra heavy cream, sprinkle with sugar, transfer to the baking sheet, and bake for 20 minutes, until lightly browned.
To build the shortcakes, cut a biscuit in half, pile the bottom half with strawberries, top with cream, and then top with the top half of the biscuit.