Strawberry Shortcake

Preheat oven to 425F. Line a baking sheet with parchment paper.

In a food processor, combine flours, baking powder, baking soda, salt, and sugar. Add butter and shortening, and pulse until the mixture resembles cornmeal.

Put mixture into a bowl. Add buttermilk and vanilla; mix gently by hand. Do not overmix. Dough will be loose and very sticky.

Heavily flour a work surface, and turn dough out on top. Add more flour to the top of the dough, and knead very gently, adding only enough flour as needed to be able to roll out dough.

Roll dough to 1″ thick. Cut out with a 3″ biscuit cutter and carefully transfer to prepared pan. Brush with heavy cream and sprinkle with sanding sugar or regular sugar, if desired.

Bake for 15 minutes, or until golden.

Allow to cool completely.

Cut up strawberries into a 1/2 inch dice. Add lemon zest and 5 tablespoons sugar. Stir, and allow berries to macerate for at least 10 minutes.

Whip heavy cream (I’d recommend keeping it unsweetened, or sweeten it lightly) using a handheld mixer until it reaches your desired texture.

Split cooled shortcakes in half with a serrated knife. Layer bottom of shortcake with strawberries and whipped cream, top with the top of shortcake.

Alternately, use non-whipped heavy cream (or half-and-half) and pour over the layer of strawberries before putting the top on the shortcake. (This is my favorite way to make it! The cream soaks into the shortcake and makes it heaven on a spoon!)