Modern Strawberry Shortcake

Ingredients

• 2.5 cups All-purpose flour
• 0.5 cup Granulated sugar
• 4 teaspoons Baking powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Ground nutmeg
• 1 Large egg
• 0.33 cup Unsalted butter, cold and cubed
• 1.25 tablespoons Vegetable shortening, cold
• 0.33 cup Milk
• 2 pint Fresh strawberries, hulled and sliced
• 0.25 cup Powdered sugar
• 1 cup Heavy cream
• 0.5 teaspoon Vanilla extract

Instructions

1. 1Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. 2In a large bowl, whisk together flour, sugar, baking powder, salt, and nutmeg.
3. 3Cut in the cold butter and shortening into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
4. 4In a separate small bowl, whisk the egg. Add the egg and milk to the flour mixture and stir until just combined. Do not overmix.
5. 5Drop spoonfuls of dough onto the prepared baking sheet. Bake for 12-15 minutes, or until golden brown.
6. 6Let the shortcakes cool on a wire rack.
7. 7In a bowl, gently toss the sliced strawberries with powdered sugar. Let sit for 10 minutes to macerate and release their juices.
8. 8In a medium bowl, whip the heavy cream with an electric mixer until soft peaks form. Add the vanilla extract and continue to whip until stiff peaks form.
9. 9Split each shortcake in half. Spoon some cream sauce onto the bottom half, top with strawberries, add more cream sauce, and then place the top half of the shortcake on top. Serve immediately.