Ingredients
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2 (16 oz) pkgs strawberries
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5 tbsp sugar, divided
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1 lime
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2 cups all-purpose flour, plus more for dusting
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5 tsp baking powder
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1/4 tsp baking soda
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1/2 tsp salt
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6 tbsp frozen unsalted butter
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3/4 cup low-fat buttermilk or whole milk
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1 cup heavy cream
Steps
1
Preheat oven to 375°F. Line a baking sheet with parchment. Hull and slice the strawberries and add to a medium bowl, along with 1 tbsp sugar and 2 tbsp water. From the lime, finely grate zest and squeeze juice into bowl with strawberries. Refrigerate until needed (this can be made up to 24 hours in advance).
2
To a large bowl, add the flour, baking powder, baking soda, salt, and 3 tbsp sugar. Using a box grater, grate the frozen butter into the flour mixture, stirring to combine. To bowl, add the buttermilk. Stir until dough just comes together.
3
Place dough on a well-floured work surface and knead for about 1 min. Using your hands, flatten slightly so dough is 1-inch thick. Using a 2.4-inch biscuit cutter, cut biscuit rounds. Reroll, cutting as many more rounds as possible. Place on prepared baking sheet. Bake 20–25 min., until golden.
4
When ready to serve, in another medium bowl, with a hand mixer, whip the heavy cream and remaining 1 tbsp sugar until soft peaks form. To serve, halve the shortcakes and stuff with strawberries and a dollop of whipped cream. If desired, top with more strawberries and another dollop of whipped cream.
