Strawberry Shortcake Old Fashioned Style Recipe

Ingredients

• 6-7 cups fresh strawberries, sliced
• 1/4 cup sugar
• 3 cups chilled whipping cream
• 4 cups all-purpose flour
• 1/2 cup sugar
• 2 tablespoons sugar
• 2 tablespoons baking powder
• 1/4 teaspoon salt
• 1/2 cup cold butter, cut into pieces
• 1 egg, beaten
• 1 teaspoon almond extract
• 1 1/4 cups half-and-half cream

Instructions

1. Wash and hull the strawberries, then drain well.
2. Place the strawberries in a large bowl, sprinkle with 1/4 cup sugar, cover, and refrigerate for at least 1 hour to macerate.
3. Preheat the oven to 375°F and grease 2 large baking sheets.
4. In a large bowl, combine 4 cups of all-purpose flour, 1/2 cup sugar (or less for a less sweet shortcake), 2 tablespoons baking powder, and 1/4 teaspoon salt.
5. Using a pastry blender or two knives, cut in 1/2 cup of cold butter until the mixture resembles small peas.
6. Stir in 1 beaten egg, 1 1/4 cups of half-and-half cream, and 1 teaspoon almond extract, mixing just until combined.
7. On a lightly floured surface, take 1/2 cup of dough per biscuit and pat it into 8 rounds, each about 4 inches wide.
8. Bake for 15-17 minutes or until golden brown, then cool slightly before filling.
9. While the shortcakes cool, beat 3 cups of whipping cream with 4 tablespoons of sugar until stiff peaks form.
10. To serve, split each shortcake in half, ladle the macerated strawberries in the middle and on top, then generously top with whipped cream.