-
1
Place the berries in a colander and quickly rinse them under running cold water.
-
2
Pour them on a pan or tray lined with several thicknesses of paper towel to drain for 5 minutes.
-
3
Hull the strawberries with the point of a stainless steel paring knife, then slice them into a bowl.
-
4
Sprinkle with the sugar and lemon juice, then set aside, covered at room temperature for an hour or two.
-
5
Whip the cream (add a couple of tablespoons of sugar, if you like) until it holds a soft peak, cover and refrigerate.
-
6
Preheat the oven to 450 degrees and set rack in the middle level.
-
7
In a food processor combine the self-rising flour and sugar and pulse to mix.
-
8
Add the butter, cut into 8 to 10 pieces, and pulse until the mixture resembles coarse meal.
-
9
Transfer the mixture to a large bowl and make a well in the center.
-
10
With a fork stir in the buttermilk, being careful not to over work the dough.
-
11
Let the dough stand for a minute or 2 to let the flours absorb the liquid.
-
12
Flour the work surface and turn the dough out onto it.
-
13
Fold the dough over on itself 2 or 3 times, until it is smooth and less sticky.
-
14
For a large shortcake, pat the dough into a 9-inch disk on parchment-lined cookie sheet.
-
15
For individual shortcakes, pat the dough into a 6 by 12-inch rectangle and cut into 8 (3-inch) biscuits with a sharp, floured round cutter.
-
16
Transfer to a parchment-lined cookie sheet.
-
17
Paint the tops with the buttermilk and sprinkle with the sugar.
-
18
Bake for 10 to 15 minutes, until well risen and golden brown.
-
19
Check the center of the large shortcake with a toothpick to make sure it has baked through.
-
20
If the pick emerges with dough clinging to it, lower temperature to 350 degrees and bake another 5 minutes.
-
21
Slide the large shortcake onto a platter immediately after it is baked.
-
22
Use a sharp, serrated knife to slice through the middle, making two layers.
-
23
Slide the edge of a cookie sheet between the two layers and lift the top layer off.
-
24
Butter the bottom layer and pour on all but 1/2 cup of the berries.
-
25
Slide the top back on and pour the remaining berries on the top.
-
26
Split the small shortcakes in the same way and place the bottoms on individual dessert plates.
-
27
Butter them and top with about 1/3 cup berry mixture.
-
28
Replace tops and pour a tablespoon or so on the top.
-
29
Serve immediately, passing the cream in a bowl for the guests to help themselves.
